Low-carb restaurant / masa Time required : 8minutes
漬物(大根と梅肉の千枚漬け)|馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし
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Ingredients
- Japanese white radish : 1/2
- 塩 : 小さじ1
- Salted plum : 1粒
- 塩昆布 : 大さじ1
Time required
10minutes
Procedure
-
1)
rub with salt
01:23
Wash the daikon radish and wipe off the moisture.
Slice into rings with a slicer.
Put daikon radish and salt in a bowl and mix.
When the radish becomes soft, squeeze it lightly. -
2)
finish
05:18
Remove the umeboshi seeds and beat the ume flesh.
Add plum meat and salted kelp to 1 and rub.
Finished on a plate.
Point
・Use shiso flavored plums.
・Use the upper part of sweet radish.
・You can use the squeezed juice of daikon radish for example by pouring it over rice.
・It can be pickled with sugar and vinegar, or it can be arranged Chinese style by adding roasted sesame, chili pepper, and sesame oil.
・You can arrange it by adding yuzu pepper, yellow yuzu peel, kumquat, etc.
・It can be stored in the refrigerator for 3 to 4 days by wiping off the moisture from the daikon radish.
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