Pickles (pickled radish)｜Transcription of restaurant Sakura's recipe

Cut the daikon radish into 7-8 cm wide strips and peel off the thick skin.
Cut in half lengthwise for easy slicing and place in a large bowl. Cut the radish with a slicer on top of the bowl.
Add salt and sugar and mix well to draw out excess moisture.
When the water comes out of the radish, open it in a colander and let it sit for 10 minutes.

Put (A) in a small pot, and if you like, add sliced hawk's claws.

Lightly shake the daikon radish in the colander from step 1 to drain the water, and put the daikon in the tapper while draining the water.

Heat the pot from step 2 over low heat, bring to a boil, and heat for 30 seconds to 1 minute.
Add vinegar, heat until boiling, add to 3, and mix thoroughly.

全体に味がいきわたったらラップを空気を抜きながら大根に張り付けていく。
ラップがタッパから出ないように内側に折り込み、熱さが落ち着いたら蓋をする。
冷蔵庫で一晩漬けたら完成。