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coris cooking

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Ingredients

Japanese white radish : Approximately 400g (about 1/3 bottle)
にんじん : 60g程度(約1/3本分)
Salt (for preparation) : 小さじ2/3
(A)Rice vinegar : 大さじ5
(A) Sugar : 大さじ4
(A)Water : 大さじ2
(A) Salt : 小さじ2/3〜小さじ1
柚子の表皮 : 1/3〜1/4個分程度

Time required

35minutes

Procedure

1) prepare vegetables 00:26
Peel the skin of the daikon radish and carrot thinly with a peeler.
Slice the daikon radish into thin slices, stack them one on top of the other, and cut into 4mm pieces.
Slice the carrots into thin slices, stack them one on top of the other, and cut into 3mm strips.
Place the radish and carrots in a bowl, add salt and toss to coat.
Leave for 15 minutes.
Squeeze out the water with your hands and put it in a container.
2) Preparing the epidermis of yuzu 02:57
Remove the white part of the yuzu skin and cut into thin pieces.
Put it in a container.
3) make sweet vinegar 03:18
Add (A) to a bowl and mix.
4) 漬ける 03:40
容器に3を入れて混ぜる。
表面をならして冷蔵庫に30分ほど入れて味をなじませて完成。

Point

・Although it can be made with grain vinegar, it is better to use rice vinegar.
・The skins of radish and carrots can be made into kinpira or reused for miso soup stock.
・Carrots have a strong texture, so cut them thinner than daikon radish.
・When making the seasoning liquid, the sugar may remain undissolved.
・Can be stored in the refrigerator for about 10 days.
・Can be stored in the freezer for about 1 month.