Pipinola Narazuke - cooking recipe

Ingredients

1 gal. water
1 1/2 c. Hawaiian salt
7 pipinola
1 c. sake kasu
1 1/2 c. sugar
1/2 c. vinegar
2 Tbsp. Mirin
2 Tbsp. shoyu

Preparation

Peel
pipinola\tskin; cut into squares.
Soak in salted water for
1
day.
Pat dry the pipinola; soak into sake kasu sauce
for 4\tto
5 days.
Rinse the sake kasu; cut into bite size pieces and serve.