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漬物（ゆず大根）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

大根 : 400g
塩 : 大さじ1/2
砂糖 : 大さじ3
ゆず : 1/4～1/2個
塩（ゆずを洗う用） : 適量
(A)Kelp : 5cm
(A) Red chili pepper : 1本
(A)Vinegar : 大さじ2

Time required

25minutes

Procedure

1) 大根を切る 01:00
Wash the surface of the daikon radish and cut it into 1.5-2cm wide cubes.
Place the cut daikon radish in a resealable plastic bag.
Add sugar and salt and mix.
Let the air out, close the zipper and leave for about 15 minutes.
2) ゆずを切る 03:23
Massage the entire yuzu with salt (for washing yuzu) and wash with water.
Remove the white part and seeds from the yuzu and add to the daikon radish from step 1 and the yuzu juice.
Cut off only the skin of the yuzu, cut into thin pieces, and add to the daikon radish from Step 1.
Add (A) to the daikon radish from step 1 and mix.
Remove the air, close the zipper, and leave for half a day to overnight.
3) 盛り付ける 06:35
お皿に2の大根を盛り付ける。
汁をかけて完成。

Point

-Add 3 tablespoons of vinegar if you want a strong flavor.
-Add 4 tablespoons of sugar if you want a strong flavor.
- Radishes are nutritious and delicious between the skin and the flesh.
・You can also use double-layered plastic bags with zippers.
・If you leave it for too long in step 1, the texture will deteriorate.
・The required time does not include the marinating time in step 3.