#野菜の下処理

おでん大根下処理｜Takahiro Yさんのレシピ書き起こし

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Takahiro Y

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Ingredients

Japanese white radish : moderate amount
生米 : 大さじ1～2

Time required

40minutes

Procedure

1) cut the radish 01:31
Cut the daikon radish into 3cm wide slices and peel off the skin.
Place the blade of a kitchen knife at a 45 degree angle to the corner of the radish and chamfer it.
Make a cross cut in the cross section of the radish.
2) boil 06:06
Put the daikon radish in a large pot and add the uncooked rice.
Add more water and heat over high heat.
When it boils, reduce the heat and heat it for about 30 minutes with the heat that the radish shakes.
After the daikon radish is boiled, place the whole pot under running water to cool down over time.
When the radish cools down and sinks into the water, rinse off the surface slime under running water.

Point

・Boil the daikon radish to remove the scum and make it easier for the flavor to permeate.
・It is good to use the middle part of the daikon radish, which is suitable for simmering.
・When peeling the daikon radish, it is best to peel it thickly from the inside of the fibrous layer 2 to 3 mm inside the skin.
・By inserting a hidden knife into the daikon radish, the flavor will permeate faster.
・Raw rice can be replaced with rice-rinsing juice or rice bran.
・By boiling in the water used to wash the rice, the scum of the daikon radish can be absorbed and the color can be improved.
・When boiling the daikon radish, stick a bamboo skewer in the daikon radish until it is soft enough to feel its elasticity.