Mix ※ together in a storage container to make the pickling juice.
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.
Garlic Shoots: This time I pickled a whole bunch. Please make as much as you want whenever.
Cut the garlic into your preferred size to suit the size of the container.
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.
Place into a sieve after boiling, and drain the water.
Post script After boiling, if you peel off the thin skin, then the texture will improve.
Place into the pickling juice while hot. Place into the fridge after it has cooled. You can eat this the next day.
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.
Story Behind this Recipe
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: <<soy sauce: vinegar: sake: sugar = 3:2:1:1, 5>> 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 .