フルーツソース（イチゴソース）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 5minutes
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漬物（大根のハリハリ漬け）｜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 : 1/4 bottle
- 砂糖 : 大さじ1
- 酒 : 大さじ2
- 酢 : 大さじ2
- 醤油 : 大さじ2
- 輪切り唐辛子 : 適量
Time required
20minutes
Procedure
-
1)
Prepare the radish
01:17
Cut the radish in half lengthwise.
Peel the skin along the skin layer of the radish.
Then cut in half lengthwise and cut into 1-2mm wide ginkgo pieces.
Place in a bowl.
Add sugar and mix. -
2)
make pickled sauce
06:20
Add sake, vinegar, and sliced chili pepper to a frying pan, heat, and bring to a boil to evaporate the alcohol.
Add soy sauce. -
3)
heat up
07:05
Squeeze out the water from the daikon radish and add to 2. Mix.
-
4)
仕上げる
08:06
3の粗熱をとって容器に入れる。
冷蔵庫で冷やして完成。
Point
・Recipes for convenient daikon side dishes that you can make when you have leftover radish.
・You don't have to use the sliced chili pepper.
・You can use either the top or bottom of the radish.
・The skin part of the daikon radish can be reused to make kinpira.
・When peeling the daikon radish with a peeler, peel it three times at a time.
・Add sugar to the radish and rub it to draw out the moisture.
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