チンゲン菜下処理｜Takahiro Yさんのレシピ書き起こし
Takahiro Y Time required : 10minutes
おでん大根下処理｜料理人 設楽の料理道場さんのレシピ書き起こし
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- Number of Videos
- 609本
Ingredients
- Japanese white radish : moderate amount
Time required
40minutes
Procedure
-
1)
cut the radish
00:45
Cut off the daikon radish leaves and cut the flesh into appropriate sizes.
Peel off the thick skin and remove the corners. -
2)
boil the radish
03:56
Put water and radish in a pot and bring to a boil.
Bring to a boil, then reduce heat and simmer for 20-30 minutes.
Add water and remove when the radish has cooled.
Point
・If you remove the corners of the daikon radish, it will not fall apart easily.
・Prepare enough water to cover the daikon radish.
・When boiling the daikon radish, adjust the heat accordingly so as not to boil it too much.
・Boil the daikon radish until it becomes soft.
・It is recommended to process a few days before eating.
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