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Pickles (pickled daikon radish) | Easy recipe at home related to culinary researcher / Transcript of Yukari's Kitchen's recipe

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

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Ingredients

大根 : 1/2本
塩 : 大さじ1/2
ginger : 30g
kelp : 3g
chili pepper : 2本
(A) Soy sauce : 150g
(A) cooking sake : 2 tablespoons
(A) Vinegar : 70ml
(A) soft brown sugar : 150g

Time required

40minutes

Procedure

1) prepare 02:19
Thickly peel the skin of the daikon radish and cut into 2-3 mm wide ginkgo slices.
Mix by rubbing in the salt.
After wrapping, put a weight on top and leave for 1 hour.
Peel the ginger and cut it into pieces.
Cut the kelp into 2 cm wide pieces.
Chili peppers are cut into rings.
2) simmer 08:17
Put (A) in a frying pan and mix over medium heat.
Add the well-squeezed 1 radish.
After boiling, heat over medium heat for 2 minutes while stirring.
3) make pickled sauce 09:47
Take out the radish.
Add the kelp and red pepper to the pickled sauce and stir over medium to high heat.
After boiling, heat for 2 minutes.
After turning off the heat, add ginger and let it cool.
4) immerse 11:18
Put daikon radish and pickled sauce in a storage container.
After wrapping, soak for 30 minutes.
5) 仕上げる 12:11
Raise the radish to a colander.
If you want to save it, cut the pickled sauce well and put it in a storage container to complete.

Point

・It is good to use the lower part of the radish.
・By using brown sugar, it will be rich and delicious.
・The radish skin can be reused for stir-fry.
・The time required to put the weight on is not included in the required time.
・You can adjust the amount of red pepper or remove it if you like.
・By heating the daikon radish, it can be kept for a long time and the taste permeates in a short time.
・The pickled sauce can be reused for pickling, simmering fish, simmering, etc.