ガチの料理人来襲。震えるほど旨い本格海老炒飯ゲストシェフ東山広樹さん｜料理研究家リュウジさんのバズレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 20minutes
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漬物（大根のレモン塩麹漬け）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし
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Ingredients
- Japanese white radish : 200g
- (A) Salted rice malt : 大さじ2
- (A) lemon juice : 1/2個分(大さじ1～2)
- (A) sugar : 小さじ1
Time required
15minutes
Procedure
-
1)
cut the radish
01:06
Chop the radish with the skin on.
-
2)
to season
01:54
Put the daikon radish and (A) in a plastic bag and rub.
Finished on a plate.
Point
・The salt concentration of salt koji is 0.9%.
・Adding sugar softens the acidity of the lemon.
・Can be stored in the refrigerator for 4 to 5 days.
・Can be eaten immediately without soaking. You can enjoy different flavors over time.
・You can arrange it by adding grated ginger, grated garlic, sesame oil, and yuzu pepper.
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