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漬物（大根の塩漬け）｜【田舎そば川原】料理・漬物さんのレシピ書き起こし

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

大根 : 1本(600g)
大根の葉 : 100g
塩 : 小さじ2
唐辛子 : 1本
出汁昆布 : 10cm
ちりめんじゃこ : 適量
かつお節 : 適量

Time required

15minutes

Procedure

1) cut material 00:39
Cut off the radish leaves, peel off the skin, and cut into strips.
Wash the radish leaves and dry them.
Cut off the base of the leaves and cut them into bite-sized pieces.
Place the radishes and leaves in a bowl.
2) pickle 02:14
Put 1 in a storage bag so that it mixes neatly.
Add salt and mix lightly.
Add dashi kombu into thin strips.
Remove the chili seeds, cut into rounds and add.
Rub it all together and let it soak overnight.
3) finish 05:00
Squeeze 2 and serve on a plate.
Finished with dried young sardines and bonito flakes.

Point

・It is recommended to use soft radishes that have been harvested for a few days.
・For the radish leaves, use the soft inner leaves. Do not use leaf tips.
・It is good to cut the dashi kelp so that the fiber is cut.
・It can be eaten in 2 to 3 hours, but the taste will blend well if left overnight.