Pickling Melon in Soy Sauce and Rice Vinegar (Shirouri no syouyuzuke)
Photographed by Masaharu Shirane
- 1 pickling melonNote
A long, cylindrical member of the melon family. Though it has no real fragrance or flavor, the character is in its texture. It is often used for pickles.
- 4 cm kombu kelp
- 1 dried red chili
- 70 ml usukuchi soy sauceNote
Soy sauce made in the Kansai region. Light-colored, yet salty. Good for keeping the raw taste and color of the ingredients. Especially recommended for cooking vegetables.
- 70 ml rice vinegar
- 70 ml water
- 70 ml usukuchi soy sauce
Wash the pickling melon , scrubbing off the "hairs"and cut it in half with its length. Remove the seeds, then cut into 1 cm thick slices.
Cut the kombu kelp into 1 cm wide pieces. Tear the dried red chili in half by hand.
Mix the 70 ml of usukuchi soy sauce, rice vinegar and water each. Add all the ingredients in the pickle brine and let sit for 20 min or more.