- Kiriboshi daikon : 30g
- ソーセージ : 6本
- 水 : 100ml
- ケチャップ : 大さじ1
- 醤油 : 小さじ1
- 粗挽きコショウ : 適量
Put the dried daikon in a bat, wash it lightly with water, drain it, and cut it to a length of about 2 cm with a kitchen scissors. Cut the sausage diagonally.
Put dried daikon, sausage, and water in a frying pan, cover and simmer on high heat until boiling, then reduce to medium to low heat and simmer for 5 minutes. After 5 minutes have passed since the start of boiling, open the lid once, add a little if there is not enough water, cover again and simmer for 5 minutes.
When the water is almost gone, turn off the heat, add ketchup and mix. Add soy sauce and ignite again to let the taste blend into the whole. Serve in a bowl and sprinkle with coarsely ground black pepper to complete.
・ Recipes using dried foods that can be used when vegetables are expensive.
・ The point is how to return the dried daikon. Just wash it lightly enough to remove dirt from the surface, drain it, and then cut it. It is recommended to use kitchen scissors when cutting.
・ You can easily take in nutrients that tend to be deficient, such as calcium, iron, and dietary fiber.
・ The amount of material is easy to make.
・ You can use as much sausage as you like.
・ Adjust the heating time of 2 according to the softness of the dried daikon radish.
・ By boiling in a little water, the taste of dried daikon will not escape to the outside and will be delicious.
・ Water may evaporate depending on the amount of heat and the tightness of the frying pan lid used, so check that the water has not run out 5 minutes after you start heating. If you don't have enough water, add it.
・ If you add ketchup first and boil it, the ketchup will burn, so boil only the ingredients and then add ketchup at the end.
・ Can be made and stored.
・ Can be stored in the refrigerator for 3-4 days.
・ A versatile recipe that goes well with bread and rice.
・ It can be done easily and quickly with cheap materials.