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大根サラダ切り方|専業主婦が行くさんのレシピ書き起こし

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材料

  • 大根 : 約10㎝

所要時間

30分

手順

  1. 1) thinly slice the radish 00:47

    Thickly peel the skin of the radish.
    Cut the meat part as thinly as possible with Katsuraiki.
    Stack 10-15cm lengths.

  2. 2) shred 02:38

    Stack several layers of 1 and cut into strips in the direction that cuts off the fibers.

Point

・3-4 servings for 10cm radish.
・Use the center part of katsura that could not be peeled for another dish.
・The texture is improved by cutting against the fibers.
・Because the inside and outside of the daikon radish have a slightly different texture, it's a good idea to mix them all together after cutting.

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