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漬物（大葉と大根の塩昆布ポン酢漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

大根 : 500g
大葉 : 10枚
唐辛子 : 1本
(A) Sugar : 小さじ1
(A) Salt : 小さじ1/2
(B) Ponzu sauce : 大さじ1/2
(B) Honey : 小さじ1/2
(B) Chicken stock powder : 小さじ1/2
(B) Salted kelp : 10g
(B) White sesame : 小さじ2

Time required

15minutes

Procedure

1) Preparing the radish 01:36
Peel the skin of the daikon radish thickly and cut into 5mm-wide chrysanthemum-shaped slices.
Transfer to a ziplock bag, add (A) and knead from the outside to thoroughly mix.
Squeeze out the air, seal and let sit for 30 minutes.
2) 材料を切る 06:18
水洗いして水分を拭き取った大葉の軸を切り落とし、千切りにする。
唐辛子をキッチンバサミで半分に切り、種を取り除いて輪切りにする。
3) 漬ける 07:10
1の水分を手でよく絞りながら、保存容器に移す。
(B)、唐辛子、大葉を加えよく和えたら完成。

Point

- The radish weighs 500g with the skin on.
You can omit the chili pepper if you prefer.
・The use of honey gives the dish a rich, delicious flavor.
・Honey can be substituted with sugar.
・Chop the perilla leaves just before using.
・Step 3 can also be made using a ziplock bag.
*The 30 minutes it takes to drain the radish is not included in the time required.
・We introduce a recipe for kinpira using leftover radish peels.