#Vegetable dishes #Rice companion #Appearance #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #Easy #作り置き

漬物（大根のザラメ漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

お気に入りに追加

Easy recipe at home related to cooking researcher / Yukari's Kitchen

Number of Subscribers: 150.0万人
Number of View: 3.1億回
Number of Videos: 2,354本

Ingredients

大根 : 500g
昆布 : 5g
唐辛子 : 1本
醤油 : 100ml
ザラメ : 50g
酢 : 大さじ2
みりん : 大さじ1
はちみつ : 大さじ1
水 : 大さじ5

Time required

15minutes

Procedure

1) 材料を切る 01:40
Peel the daikon radish, cut it in half, and cut it lengthwise into quarters.
Chop into bite-sized pieces.
Lightly wipe the surface of the kelp with kitchen paper dampened with water.
Cut into 2-3 cm wide pieces.
Cut into 2cm squares.
Cut the pepper in half, remove the seeds, and cut into rings.
2) 漬けダレを作る 04:01
鍋にザラメ、みりん、水を入れ、混ぜながら中火で加熱する。
沸騰したら弱火にし、混ぜる。
火を止め、酢、はちみつを入れ、軽く沸々したら火を止める。
醤油を加え、火を入れずに混ぜる。
3) 漬ける 05:27
Put a storage bag in the bowl and put 1.
Add 2 while still warm.
Knead the whole thing for 30 seconds to 1 minute.
Squeeze out the air, close the mouth, and when the heat is removed, let it rest in the refrigerator for 3 hours.
Finished on a plate.

Point

・By using granulated sugar, richness and depth can be obtained.
・By using honey, it becomes a mellow finish.
・By thinly peeling the skin of the radish, it becomes chewy.
・When chopped into chunks, the flavor will easily permeate. Be careful not to slice it too thin, as the flavor will be stronger.
・Wetting the kombu a little will make it easier to cut.
・Use rice vinegar for a mellow finish. If you don't have it, you can use grain vinegar instead.
・By adding vinegar in the middle, the acidity of the vinegar remains moderately.
・By adding hot pickled sauce, the spiciness of the daikon radish is removed and the flavor is absorbed more easily.
・If you want to pickle more strongly, it is better to pickle for about 6 hours.