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サラダ（大根サラダ）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Japanese white radish : 7-8cm (250-300g)
ちりめんじゃこ : 10g
かいわれ菜 : 1/2パック
Kezuribushi (for topping) : 適量
刻みのり : 適量
マヨネーズ : 適量
ごま油 : 大さじ1
(A) Soy sauce (for radish) : 小さじ1
(A) Mirin : 小さじ1
(B) Soy sauce (for dressing) : 大さじ2
(B) Vinegar : 大さじ1と1/2
(B) sugar : 小さじ1
(B) salad oil : 大さじ2
(B) Kezuribushi (for dressing) : ひとつまみ

Time required

15minutes

Procedure

1) prepare the radish 01:36
Slice the radish lengthwise along the grain with the skin on, and save the hard-to-cut ends for grated radish.
Cut the thinly sliced radish so that the fibers are cut off, soak in water (not listed) for about 5 minutes, drain in a colander, drain, serve on a plate, put kaiwarena on top, wet and squeeze. Cover with kitchen paper and chill in the refrigerator.
2) make toppings 05:03
Pour sesame oil into a frying pan and stir-fry the dried young sardines over medium heat. When the water evaporates and brown marks appear, turn off the heat, add (A), and remove.
3) make a dressing 05:55
Grate the daikon radish left in step 1, squeeze out the water, and add (B) and mix.
4) 仕上げる 07:29
Add 3 to 1 and top with mayonnaise, kezuribushi (for topping), 2, and chopped seaweed to complete.

Point

・Sesame oil can be substituted for salad oil.
・The point is how to cut to bring out the texture and sweetness of the radish salad.
・When exposed to water, it becomes fresh, but if you leave it for a long time, the nutrients will escape and it will become watery, so be careful.
・You can wipe the daikon radish that has been exposed to water with kitchen paper if you are concerned about moisture.
・If you want to keep it in the refrigerator for a long time, wrap it on the wet and squeezed kitchen paper before storing.
・Because the radish releases water, apply the dressing just before eating.