丼（牛肉と卵の中華あんかけ丼）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 10minutes
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Pickled radish | Recipes transcribed by Mr. Uma [cooking expert]
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Ingredients
- 大根 : 400g
- 塩 : 小さじ1/2
- めんつゆ : 大さじ4
- ごま : 適量
- 砂糖 : 大さじ1
- ごま油 : 大さじ1
- 鷹の爪 : 1個
Time required
25minutes
Procedure
-
1)
Cut radish
01:37
Cut the radish into 1 cm wide pieces and peel. In addition, cut 1 cm square diced pieces.
-
2)
Knead with salt
02:55
Put radish and salt in a bowl, knead and leave for about 15 minutes.
-
3)
Soak in seasonings
05:39
Squeeze the water from the radish by hand, put it in a seasoning bag, add sugar, noodle soup, sesame oil, chopped hawk claws, and sesame seeds and knead well.
-
4)
仕上げる
07:34
冷蔵庫で上下を裏返しながら、半日以上寝かせて完成。
Point
・ Since the lower part of the radish has a strong pungent taste and a small amount of water, when used in pickles, the water does not come out and the taste is easily absorbed.
・ If you don't like spiciness, you don't need to use hawk's claws.
・ You may use a gang of chili instead of hawk's claws.
・ By rubbing salt in the radish before pickling, the water will be removed.
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