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60minutes
Cut the radish into small pieces about 1 cm in size.
Put the radish in a seasoning bag, add salt and let it blend in.
Slice the ginger.
Put sake, mirin, vinegar, soy sauce, sliced hawk claws, kelp cut into 1 cm width, and ginger in a frying pan and boil over medium heat. After heating for about 30 seconds, turn off the heat and remove the rough heat. ..
大根を1分ほど揉み込んだら水分を捨てる。この工程を2回繰り返す。
ジップロックに大根を移し、漬けダレを入れて完成。
・ Use 1 tablespoon (15g) of salt for 1/2 radish.
・ Cut the radish to the desired thickness.
・ Wipe the kelp with a piece of kitchen paper moistened with water to remove dirt.
・ Add the desired amount of ginger and hawk claws.
・ Put it in a storage bag and eat it in the refrigerator for about 2 months.
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