Shinpei Kurihara "Feast Channel" Time required : 20minutes
大根のにんにく醤油漬け| アフ郎's Kitchenさんのレシピ書き起こし
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- 10.5万人
- Number of View
- 1,804.8万回
- Number of Videos
- 317本
Ingredients
- 大根 : 250g
- 塩 : 小さじ1/2
- にんにく : 1かけ
- 酒 : 大さじ1
- 醤油 : 大さじ1
- みりん : 小さじ1
Time required
35minutes
Procedure
-
1)
Cut radish
04:40
Peel the radish and cut into strips about 1 cm wide.
-
2)
Prepare garlic
04:58
Peel the garlic and crush it with the belly of a knife.
-
3)
Knead the radish with salt
05:13
Sprinkle salt on the radish, knead it and let it sit for 10 minutes.
-
4)
大根の水分を切る
05:27
大根の水分を手でしっかり絞り調味料袋に入れる。
-
5)
タレを加熱する
05:37
鍋に醤油、酒、みりん、にんにくを入れて加熱する。
-
6)
タレと大根を馴染ませる
05:37
When the alcohol has blown off, turn off the heat, put it in a seasoning bag and knead it.
-
7)
仕上げる
06:04
冷蔵庫で1時間ほど漬け込んだら完成。
Point
・ Radish can be soaked for at least 1 hour, and if you can afford it, it can be soaked for half a day to a day.
・ By rubbing the radish with salt, the water will be removed and the taste will be more easily absorbed.
・ Squeeze the water from the radish firmly by hand.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for 5 days to 1 week.
・ Knead the radish well with the sauce.
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