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漬物（福神漬）｜料理教室のBonちゃんさんのレシピ書き起こし

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Cooking class Bon-chan

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Ingredients

Radish, carrot, lotus root, etc. : total 400g
生姜 : 適量
みりん : 大さじ4
(A)醤油 : 大さじ4
(A)砂糖 : 大さじ2
(A)酢 : 大さじ2
(A)唐辛子(小口切り) : 適量

Time required

30minutes

Procedure

1) cut vegetables 00:58
Peel off the skin of the lotus root.
Cut the daikon radish, carrot, and lotus root into the size of fukujinzuke and dry them in the sun to remove moisture.
Cut the ginger into strips, leaving the skin on.
2) 漬ける 02:04
Put the mirin in a pot and heat it to evaporate the alcohol.
Add (A) and ginger and bring to a boil.
Turn off the heat, add the dried vegetables and mix.
Put it in a storage container and press down so that the vegetables are soaked in the pickling juice.
When the heat is removed, put it in the refrigerator and chill it for a day to complete.

Point

・A saving fukujinzuke recipe made with leftover vegetables.
・In addition to the vegetables used in the video, you can also use eggplant, cucumber, burdock, etc.
・Whether you want to peel the daikon radish or carrot is up to you.
・We recommend 3mm width for cutting vegetables.
・Drying in the sun enhances the flavor and nutritional value, so it is recommended.
・If you dry it in the sun too much, it loses its texture, so it is good to dry it until it is lightly wrinkled.
・If you can't dry it in the sun, sprinkle 1-2 teaspoons of salt on it and put a weight on it.
・The required time does not include sun-drying time and soaking time.
・Shelf life is 2 weeks in the refrigerator.
・Frozen storage is also possible.