오픈키친 OpenKitchen Time required : 30minutes
- Cucumber : Two
- Japanese white radish : 1/3
- Carrots : Two
- garlic : 1 piece
- salt : 1 teaspoon
- (A) Mirin : 50ml
- (A) Liquor : 100ml
- (B) Vinegar : 2 tablespoons
- (B) Shirodashi (10x concentrated) : 1/2 tbsp
- (B) Soy sauce : 2 tablespoons
- (B) Salted kelp : 大さじ1
- (B) Miso : 1 teaspoon
- かつお節 : 1パック
Cut radishes, carrots and cucumbers into sticks.
Cut off top and bottom of garlic and slice thinly.
Place vegetables in a bowl and sprinkle with salt.
make a pickle
Put (A) in a small pan and ignite to evaporate the alcohol.
When it boils, turn off the heat, add (B) and bring to a boil.
Throw in the garlic.
Wash 2 and place in a storage container.
Put bonito flakes in the corner of the container and add 3.
Completed by soaking for half a day to overnight.
・The radish loses its spiciness when exposed to air, so it's a good idea to cut it first.
・It is also delicious to use Chinese cabbage or cabbage as you like.
・If you have vinegar, rice vinegar is recommended.
・Dried shiitake mushrooms and fish sauce are also delicious in the pickled sauce.
・It feels like there is not much pickled sauce, but the vegetables will release water, so you can pickle them as they are.
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