Nukazuke～verduras encurtidas a la japonesa en el salvado～

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Nukazuke～verduras encurtidas a la japonesa en el salvado～. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Nukazuke～verduras encurtidas a la japonesa en el salvado～ is one of the most popular of current trending foods on earth. It's simple, it's fast, it tastes delicious. It is appreciated by millions every day. They're nice and they look wonderful. Nukazuke～verduras encurtidas a la japonesa en el salvado～ is something which I've loved my whole life.

Many things affect the quality of taste from Nukazuke～verduras encurtidas a la japonesa en el salvado～, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nukazuke～verduras encurtidas a la japonesa en el salvado～ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few ingredients. You can have Nukazuke～verduras encurtidas a la japonesa en el salvado～ using 3 ingredients and 4 steps. Here is how you can achieve it.

Es pepinillo tradicional de Japón. Subo a la mesa casi todos días. Es comida sobria, pero este es el propio Japón. El salvado de MUJI introducido aquí es muy conveniente.
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Ingredients and spices that need to be Get to make Nukazuke～verduras encurtidas a la japonesa en el salvado～:

1. salvado de MUJI
2. verduras favoritos
3. sal gruesa

Steps to make to make Nukazuke～verduras encurtidas a la japonesa en el salvado～

1. Todos ingredientes.
2. Lavar las verduras y frotar la sal gruesa,
   y incrustar en un salvado.
3. Cubrir las verduras con salvado y aplanarlos, y retirar el aire, sellarlo y guardarlo en el refrigerador.
4. Lo puse durante unos 2 días y lo saqué. lavar el salvado y cortar las verduras y servirlas.

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