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Furofuki radish | Japanese food recipe TV ✴ Japanese version's recipe transcription

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Ingredients

  • Radish : One
  • Rice soup : Appropriate amount
  • Dashi soup : 3 cups
  • Dashi kelp : 1 sheet (10 cm square)
  • (A) Salt : 1/2 teaspoon
  • (A) Light soy sauce : 1 tsp
  • Tama miso : Appropriate amount
  • Yuzu : Appropriate amount

Time required

20minutes

Procedure

  1. 1) Get ready 00:33

    Prepare the central part of the radish.
    Cut into 3 cm thick pieces and peel thickly.
    Put a hidden cross knife on one side.

  2. 2) Boil in rice broth 01:00

    Boil in a sufficient amount of rice broth until the bamboo skewers pass through.
    Rinse the surface, drain, and wipe off the water with kitchen paper.

  3. 3) Boil 01:50

    Put soup stock and kelp in a pan and heat, then add radish and bring to a boil.
    Remove the lye when it appears.
    Add (A) and simmer for about 10 minutes.
    Serve in a bowl, sprinkle with miso spread in broth, and sprinkle with yuzu.

Point

・ Because the central part of the radish is the softest, it simmers deliciously.
・ By boiling the radish with rice broth, the enzyme works and softens it. It also prevents the shape from getting out of shape.
・ You can enjoy it even if you put miso or mustard on it and arrange it in a Dengaku style.

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