漬物（長芋の大葉漬け）｜まかないチャレンジ!さんのレシピ書き起こし

Roast the yam and remove the fibrous roots.
Cut the yam into 1.5 cm wide slices with the skin on.
Cut the hawk's claws into rings.
Cut off the leaf stem.

Add (A) to the pot and heat the dashi pack containing the dried bonito flakes.
Once boiling, turn off the heat, add the hawk's claws and remove the heat.

Arrange the yam on the net and brown both sides.

Put 3, perilla, and 2 in a storage container.
Cover tightly with plastic wrap and refrigerate for 2-3 days.
Finished on a plate.