Garlic Shoots Asazuke, Lightly Pickled Vegetables

Name: Garlic Shoots Asazuke, Lightly Pickled Vegetables
Cuisine: American
Ingredients: 1 bunch Garlic shoots; 3 tbsp ※White dashi stock (or concentrated soy sauce); 2 tbsp ※Vinegar; 1 tbsp ※Sake; 1 and 1/2 tablespoons ※Sugar; 1 ※Red chili pepper

cookpad.japan @cookpad_jp

I ate lightly pickled alpine leek in Hokkaido, and it was delicious! But I can't get it as I am in Kyushu.
So I learned the amounts for the pickling juice, and used it to pickle garlic shoots.
It is not as good as the alpine leek though.

I pickle a different amount each time, so I don't remember the pickling juice in grams, but in ratios.
I always use:
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I use tablespoons when making a small amount. I use a ladle when making a lot.
You can get the same taste each time by changing the container . For an easy-to-make amount. Recipe by Hichan

cookpad.japan @cookpad_jp

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Ingredients

1 bunchGarlic shoots
Pickling juice:
3 tbsp※White dashi stock (or concentrated soy sauce)
2 tbsp※Vinegar
1 tbsp※Sake
1and 1/2 tablespoons ※Sugar
1※Red chili pepper

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Steps

1

Mix ※ together in a storage container to make the pickling juice.
2

Here's the Pickling Juice Soy Sauce. This will turn out lightly pickled in white dashi stock, and will turn out stronger in concentrated soy sauce. They are both delicious.
3

Garlic Shoots: This time I pickled a whole bunch. Please make as much as you want whenever.
4

Cut the garlic into your preferred size to suit the size of the container.
5

Add a small amount of salt, and boil to your desired firmness. Add stems first, then the tips later, and cook to the same firmness.
6

Place into a sieve after boiling, and drain the water.
7

Post script After boiling, if you peel off the thin skin, then the texture will improve.
8

Place into the pickling juice while hot. Place into the fridge after it has cooled. You can eat this the next day.
9

When using concentrated soy sauce, check on the state of pickling from time to time. It will turn into tsukudani if pickled for too long. It was still delicious though.