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漬物（大根の浅漬け）｜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

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

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Ingredients

Japanese white radish : 20cm (350g)
塩 : 小さじ1/3
生姜 : 10g
唐辛子 : 1本
酢 : 大さじ1
(A)砂糖 : 大さじ1
(A)醤油 : 大さじ1
(A)塩昆布 : 大さじ1
(A)ごま油 : 小さじ1

Time required

35minutes

Procedure

1) prepare the material 01:49
Peel off the radish skin with a peeler.
Use a slicer to slice thinly and place in a bowl.
Sprinkle with salt and let sit for 10 minutes.
Peel the skin of the ginger and cut it into pieces.
Cut the chillies in half, remove the seeds, and cut into rings.
Put the vinegar in a bowl and heat it in a 600W microwave for 15 seconds to remove the heat.
2) 漬ける 04:43
大根の水分を絞り、ジップ袋に入れる。
ジップ袋に(A)、生姜、唐辛子、酢を加え、軽く揉みながら砂糖を溶かす。
広げて空気を抜き、全体に漬けダレを馴染ませて口を閉める。
冷蔵庫で15分漬け込んだら完成。

Point

・If you don't like hot peppers, or if your child eats them, omit them.
・Using rice vinegar gives a mellow finish, while grain vinegar gives a light finish.
・You can omit the sesame oil if you like.
・You can use a kitchen knife to slice the daikon radish, but a slicer will cut it thinner.
・When rubbing the radish with salt, be careful not to break it.
・By heating the vinegar, it becomes a mellow finish.
・If you want the flavor to soak in, let it rest for an hour.