途中でかき混ぜてみて、粘りが足りないようであれば昆布を刻み入れてください。
カズノコが大きいとなんとなく高級感があります。
ご飯だけでなく、お酒のおつまみや炒飯、カレー（福神漬けの代わり）にも合います。
みりん、酒、醤油の配合を間違うと、とんでもなくショッパくなります(ﾟдﾟ
Container is put in the refrigerator about a week. However, please stir it on the way. Because stickiness was not enough, I chopped kombu and added it. When herring roe is big, I feel sense of quality. I match rice, but think that I match liquor.
Nebutazuke is made from the benefits of the sea (fish roe, surume squid and kombu kelp) and the benefits of the mountains (radish, cucumbers). They can be heaped on a bowl of white rice to make a good meal.
青森名産の「ねぶた漬け」
食材
大根(500g)
スルメ(100g)
数の子(100g)
昆布(30g)
酒(200ml)
みりん(150ml)
醤油(100ml)
Nebutazuke, a specialty of Aomori
Ingredients
500g radish
100g dried cuttlefish
100g herring roe
30g kombu
200ml cooking sake
150ml sweet sake
100ml soy sauce
青森ねぶた漬を食べるRino/http://www.youtube.com/watch?v=Qq5j4z6F9P4
Mama's cooking blog
http://nozamama.blogspot.jp/
Music：甘茶の音楽工房/http://amachamusic.chagasi.com
