南蛮漬け（鶏むね肉の南蛮漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 30minutes
Pickled radish leaves | Transcription of Ma's home-cooked rice
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Ingredients
- Radish leaves : For 2 bottles
- Flower algae salt (salt) : 2 tsp
- kelp : 1/4 sheet
Time required
15minutes
Procedure
-
1)
Preparation of materials
00:33
Finely chop the radish leaves and wash with water.
Use kitchen paper, etc., and squeeze it tightly to drain it. -
2)
Season
01:01
Add salt and knead well.
Transfer to a container, put small pieces of kelp, put a weight on it and let it sit overnight. -
3)
Finish
01:59
Rinse well with water, squeeze tightly to drain, and serve in a bowl.
Completed by chopping the kelp pickled together.
Point
・ A simple, simple and delicious pickle recipe that makes rice unstoppable, made from radish leaves that tend to be left over.
・ Ideal for this season when it gets colder and more opportunities to use radish for stewed dishes and soup dishes.
・ Recommended as a snack for sake.
・ If you add a little more salt, it will be soaked well.
・ If you chop the kelp soaked together to finish it, it will be more delicious.
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