シフォンケーキ（チョコバナナ豆乳おからシフォン）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 15minutes
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漬物（大根サラダ漬け）｜ちゃらりんこクックさんのレシピ書き起こし
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Ingredients
- Japanese white radish : 500g
- (A) Vinegar : 大さじ1
- (A) soft brown sugar : 小さじ2
- (A) Soy sauce : 大さじ1と1/2
- (A) Mirin : 大さじ1
- (A) lemon juice : 小さじ1/2
- ごま油 : 大さじ1
- おかか : 5g
- 炒りごま : 適量
Time required
15minutes
Procedure
-
1)
Prepare the radish
00:28
Peel the skin of the radish.
Cut in half with a knife and cut into 5 mm to 1 cm width.
Slice along the grain.
Soak in cold water (not listed) for 5 minutes.
Chop the radish leaves.
Drain the daikon radish that has been exposed to cold water (not listed). -
2)
mix the seasonings
02:49
Put (A) in a container and mix.
Add sesame oil and mix. -
3)
mix
03:40
Wipe off the moisture from the daikon radish with kitchen paper and put it in a bowl.
Add the radish leaves, bonito flakes, 2 and toasted sesame seeds and mix.
Marinate in the refrigerator for half a day to an hour to complete.
Point
・Recipe for pickled radish salad that is ideal for making ahead.
・The amount of radish includes leaves.
・The brown sugar can be replaced with sugar or oligosaccharide.
・You can use a slicer to cut the daikon radish.
・During step 1, if the radish is exposed to cold water (not included in the ingredients) for a long time, the taste and nutrition of the radish will be lost.
・If you don't have daikon radish leaves, you can substitute radish sprouts, bean sprouts, or perilla leaves.
・Use simmered mirin.
・The time required does not include the time it takes to soak in the refrigerator for half a day to an hour.
・It can be stored in a refrigerator with an internal temperature of 5 degrees for 1 week.
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