[Countryside Soba Kawahara] Cooking / Pickles Time required : 10minutes
- Japanese white radish : 400g
- 厚揚げ : 1枚(200g)
- (A) Water : 400ml
- (A) salt : 小さじ1
- (A) Soy sauce : 大さじ1
- (A) Mirin : 大さじ1
- (A) dried sardines : 20g
- 生姜 : 1かけ
prepare the vegetables
Cut the daikon radish into 2cm-thick gingko nuts.
Cut the ginger into thin slices.
Preparing the deep-fried tofu
Wipe off the oil on the surface of the deep-fried tofu with kitchen paper.
Cut into bite-sized pieces.
Put (A), 1 and 2 in a clay pot.
Cover and heat over medium-high heat.
Bring to a boil, then reduce heat and simmer for 5 minutes.
Stop the fire and leave it for 30 minutes to complete.
・I use a 1.5 liter capacity earthenware pot.
・Because the middle part of the radish is soft, it is ideal for simmering.
・It is good to use a pot with heat retention such as an earthen pot or enamel.
・You don't have to remove the head and harawata of the dried sardines.
・In step 3, about 90% of the ingredients should be soaked in the broth.
・Time does not include 30 minutes after turning off the heat.
・If you don't have a thick pot, turn off the heat and let it sit for 30 minutes before wrapping it in a bath towel or newspaper.
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