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Pickles (radish pickled in soy sauce) | Transcript of Yuushokudo's recipe

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Evening cafeteria

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Ingredients

Japanese white radish : 1/2 bottle
生姜 : 20g
鷹の爪 : 2本
昆布 : 3cm
(A) Salt : 小さじ1
(A) Sugar : 小さじ1
(B)Mirin : 30㏄
(B) Vinegar : 50㏄
(B) Sugar : 80g
(B) Soy sauce : 130㏄

Time required

30minutes

Procedure

1) Preparation 00:38
Cut the radish and place it in a bowl.
Add (A), mix and leave for 15 minutes.
2) cut ingredients 04:41
Wash 1 with water and cut the ginger, kelp, and hawk nails.
3) boil 05:47
Put 3 into a frying pan, add (B) and heat.
When it comes to a boil, add the daikon radish, mix well and simmer for 3 minutes.
Remove only the radish and boil the remaining juice.
Place the daikon radish in a ziplock storage bag and add the boiled juice.
Once it has cooled down, put it in the refrigerator for 1 hour.
Arrange on a plate and it's done.

Point

・Place the kelp and hawk claws in a bag and rehydrate with water (not listed).
・Slice the daikon radish from step 1 into thick rounds. Peel the skin a little thickly and cut it lengthwise.
・The cut skin can be deliciously eaten by making kinpira using sugar, chicken stock, soy sauce, and roasted sesame seeds.
・When washing with water in step 2, wash to remove moisture from the surface.
・For step 2, peel the ginger and cut it into strips.
・Cut the kelp in step 2 into strips.
・Cut the hawk claws in step 2 into rounds.
・When boiling for 3 minutes in step 3, stir occasionally with chopsticks.