Recipe of Speedy Pickled Matsumae

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Before you jump to Pickled Matsumae recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

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Green tea is really excellent for your mood. You just knew green tea had to be mentioned, right? Green tea is rich in a certain amino acid referred to as L-theanine. Studies have discovered that this amino acid basically stimulates brain waves. This helps improve your mental energy while simultaneously making the rest of your body more relaxed. You already knew green tea could help you be healthier. And now you know it can help improve your mood too!

Now you know that junk food isn't necessarily what you need to eat when you want to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let's go back to pickled matsumae recipe. You can have pickled matsumae using 8 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Pickled Matsumae:

1. Prepare 2 of pieces Dried squid.
2. Provide 30 of cm Kombu.
3. You need 1 small of Carrot.
4. You need 6 small of pieces Herring roe.
5. Prepare 133 ml of ●Sake.
6. Get 133 ml of ●Mirin.
7. Prepare 133 ml of ●Soy sauce.
8. Prepare 1 of Yuzu peel.

Steps to make Pickled Matsumae:

1. Use three times the amount of water for every 100 g of herring row with a small teaspoon of salt (not listed), and let soak for 2 hours changing the water 5-6 times. Lastly, peel the membrane from the roe..
2. Lightly pat dry both sides of the dried squid with a rag that has been thoroughly rung out. (Cheap paper towels will leave behind lint, so they're no good)..
3. Cut off the legs, and cut off the hard parts from the trunk (you won't use them)..
4. Cut it up as finely as you possibly can with a pair of scissors as it'll expand later when cooking. If the squid is too tough, sprinkle with sake or soak completely to soften. Keep the leftover sake for later as we'll use it later..
5. Lightly wipe the konbu seaweed with a rag, sprinkle with sake to soften, and julienne. If the konbu is too soft, it will be difficult to cut, so be careful..
6. Finely chop the carrots as well..
7. Add the • ingredients to a small saucepan, and bring to a boil..
8. Wipe the water from the desalted herring roe, and cut into pieces..
9. Place the squid cut into thin strips, the konbu, the carrots, and herring roe into a bowl along with the cooled Step 7, and mix..
10. Let sit in the fridge, stirring it around from time to time (if you keep nibbling at it to test the flavor, it'll be gone before you know it). After it has softened and turned an amber color and the konbu has turned sticky, it's done..
11. I garnished the dish with julienned yuzu peel for aroma..
12. It is best to eat it within 5 days to 1 week..

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