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Pickles (konbu takuan) | Transcript of Yuushokudo's recipe

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Evening cafeteria

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Ingredients

Japanese white radish : One
塩 : 49.7g(約大さじ3と1/3)
砂糖 : 29.8g(約大さじ3)
v vinegar : 79.6g(約大さじ5)
(A) Sugar : 49.7g(約大さじ5)
(A) Soy sauce : 9.9g(約小さじ1と1/2)
切り昆布 : 8g
柚子皮 : 適量

Time required

15minutes

Procedure

1) Prepare the radish 00:34
Cut the radish into thirds, peel the skin, and cut in half lengthwise.
Place the radish in a bowl and add salt and sugar.
Place the radish in a storage bag and arrange it evenly.
Remove the air and close the storage bag.
Place in a container or vat and refrigerate for 3 days.
Drain and wash in a colander.
Wipe off moisture with kitchen paper.
2) make seasoning liquid 03:43
Put (A) into a bowl and mix with a whisk.
3) pickle 04:00
Put 1, chopped kelp, yuzu peel, and 2 into a storage bag.
Rub it to mix it all together.
Let it get used to being flat.
Remove the air and close the storage bag.
Refrigerate in the refrigerator for 3 days.
4) 盛り付ける 05:33
3をザルにあけて汁切りをする。
食べやすい大きさに切ってお皿に盛って完成。

Point

・An easy recipe for making pickled radish without drying it.
・You can also peel the skin of the radish with a peeler.
・Place the salt and sugar in a storage bag so that they do not remain in the bowl.
・When refrigerating in the refrigerator for 3 days in step 1, there is no need to put any weight on it.
・You can substitute dashi kelp for cut kelp.
・Yuzu peel can be substituted with freeze-dried yuzu peel.
・When storing in the refrigerator for 3 days in step 3, turn over occasionally during the process.