実山椒の醤油漬けの作り方・レシピ｜Coris cooking

Wash the fresh sansho berries briefly.

In a saucepan, combine 1 liter of water and 1 teaspoon of salt, then add the washed sansho berries. Mix to dissolve the salt.

Bring the mixture to a boil over high heat, then reduce to low heat and simmer for about 10 minutes.

After 10 minutes, turn off the heat and drain the berries in a colander. Discard the water and place the boiled sansho berries in a bowl filled with plenty of fresh water.

Soak the berries in the fresh water at room temperature for about 1 hour to remove the bitterness.

After 1 hour, drain the berries again and pat them dry with kitchen paper. Place them in a clean storage jar or a ziplock bag.

Add the soy sauce and mirin to the jar or bag with the sansho berries. Gently shake to mix the soy sauce and mirin evenly.

Store the jar or bag in a cool place away from direct sunlight for about 1 week.

After 1 week, the sansho berries in soy sauce are ready. For freshness, it is recommended to store them in the refrigerator for long-term preservation.

Equipment Needed

Spice Level:

Dietary

Allergens