It's late night kitchen fun time
Wants to create something in the kitchen for tomorrow?
Let’s make some overnight pickled which can serve as appetiser
⚠️ Disclaimer: This recipe is recommended to prepare the night earlier (for Part 1), the pickled eryngii would taste better keeping till the next day.
Wakame Pickled Eryngii Recipe
Ingredients
Part 1:
50g Eryngii (cubed)
3nos Cili Padi or/ small chillies (chopped)
10ml Soy sauce
20ml Water
6g Erythritol
2cloves Garlic (chopped)
Part 2:
3g Wakame (dried)
4g Cooking sake
80ml Hot water
10g Erythritol
2g Rice vinegar
10g Soy sauce
2g Sesame oil
1/2 handful of katsuobushi flakes
Some roasted white sesame seed for garnish
Method:
1. Clean eryngii mushroom and cut into cube.
2. In a bowl, add water, soy sauce and erythritol from Part 1 and heat to boil.
3. Add in the cubed eryngii, stir just for 1 minutes and switch off flame as the remaining heat will continue to cook the mushroom.
4. Add in chopped garlic and cili padi and stir well. (Add more hot water if necessary to allow the wakame to get at least 90% submerge in the liquid mixture.)
5. Let it cold down and keep refrigerated overnight to season better.
6. On the day to serve, prepare the wakame by rinsing through the dried wakame.
7. Combine all the ingredients at Part 2 and allow the wakame to expand.
8. Make sure the hot water is boiling hot to allow the wakame to get well cook. (Add more hot water if necessary to allow the wakame to get at least 90% submerge in the liquid mixture.)
9. Bring out the overnight pickled eryngii plate and topped with wakame.
10. Garnish with some roasted white sesame seed and katsuobushi flakes
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