【コクうま！元気の素！】らっきょうの黒酢漬け

This is how to make "Rakkyo Pickled in Black Vinegar" using fresh, seasonal shallots. All you have to do is peel the shallots and pour hot black vinegar over them, It's a very easy seasonal craft. Rakkyo are only available now, so please try making it at this time of year. Because it's handmade, you can enjoy deliciously crispy shallots. *If you like, please subscribe to our channel! https://bit.ly/32atVNS​​​​​ *For job inquiries, please click here. https://www.futari-gohan.jp/contact/ ● Pickled Rakkyo in Black Vinegar ■ Ingredients (easy to make amount) 500g Rakkyo (A) 1 cup Black Vinegar (A) 1 cup Mirin (boiled in a pot for 2 minutes and then boiled off) (A) 2 tablespoons Salt Click here for detailed recipes↓ https://www.futari-gohan.jp/rakkyo-ku... ** "Enomoto Misa's Seasonal Dishes" This is the official channel of chef Enomoto Misa. Hello, my name is Enomoto Misa. I work on developing recipes for cooking. I like "fermented foods", "seasonal vegetables", and Mr. Children. ** ● Books "Easy Seasonal Preserved Foods in Zipper Bags" is now on sale! →For those who want to try seasonal handicrafts. Use the bag to quickly make as much as you can eat. Making miso, pickled plums, plum syrup, pickled vegetables, kimchi, amazake, etc. https://www.amazon.co.jp/dp/4259566482 "Convenient Pickled Vegetables" is now on sale! We made it so that you can eat plenty of vegetables even when you're busy. https://www.amazon.co.jp/dp/4074390558 *** Please follow us on social media! ● Misa Enomoto Instagram (@misa_enomoto)   / misa_enomoto   ● Misa Enomoto Twitter (misa_enomoto)   / misa_enomoto   *** For work inquiries, please contact us here. https://www.futari-gohan.jp/contact/ #Misa Enomoto #Cooking expert #Rakkyo ** ●Black Vinegar Pickled Rachis ■Ingredients (easy to make amount) 500 grams of red pepper (A) 1 cup black vinegar (A)1 cup mirin(*boiled down) (A) 2 tablespoons salt ■How to make 【1】Place the rakkoura in a large bowl and rinse with water, roughly peeling off the thin skin. (*Remove any that are stuck together.) 【2】 Peel off the thin skin while cutting off the roots and shoots. 【3】Rinse in cold water and remove any remaining thin skin. Wipe off the water one by one with kitchen paper. Place in a jar sterilized with alcohol. 【4】Mix (A) in a pan and cook over medium heat until the salt dissolves. Pour the mixture over the chili peppers while still hot. Cover with a lid and leave at room temperature for 2 weeks before eating.