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Kakuteki|Koh Kentetsu Kitchen [Cooking researcher Kou Kentetsu official channel]'s recipe transcription

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材料

  • Japanese white radish : 500g
  • salt : 2 teaspoons
  • Green onions : 2 to 3
  • (A) sugar : 1/2 tbsp
  • (A) Powdered red pepper (for kimchi) : 1/2 to 1 tbsp
  • (B) Ginger (grated) : 1片
  • (B) Garlic (grated) : 1片
  • (B) Mustard Mentaiko : 30g

所要時間

10分

手順

  1. 1) cut the radish 01:00

    Wash the daikon radish and cut into 1.5-2cm squares with the skin on.

  2. 2) add salt and let it rest 01:56

    Put 1 and salt in a bag and spread the salt evenly.
    Squeeze out the air, close the bag, and let it rest for about 30 minutes.

  3. 3) cut green onions 03:05

    Cut the green onion into 3-4cm lengths.
    Discard the water in the bag of 2.

  4. 4) add seasoning 03:56

    Put (A) in a bag and shake the bag to cover the entire surface.
    Add (B) and 2 green onions and shake to mix.

  5. 5) 寝かせる 06:17

    袋の空気を抜いて口を閉じ、冷蔵庫で半日~一晩寝かせて完成。

Point

・If you have time, you can dry the daikon radish after slicing it, as the moisture will drain and the umami will be condensed.
・Do not squeeze the radish when removing the water from the radish. By doing so, it becomes a fresh texture.
・Adding sugar gives sweetness and richness. It also has a bactericidal effect.
・If you don't have chili powder, you can use a small amount of chili pepper. I recommend using chili powder if possible.
・If the mentaiko is solid and hardened, crush it from the top of the bag.
・It is also delicious as an ingredient for fried rice.

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