ケーキ（クリームチーズとホイップクリームのレアチーズケーキ）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 20minutes
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大根のしょうゆ漬け｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
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Ingredients
- Japanese white radish : 200-250g
- 甜菜糖 : 大さじ2
- 醤油 : 大さじ3
- 酢 : 大さじ2
- 昆布 : 5cm
- 練りわさび : 小さじ1/2
Time required
30minutes
Procedure
-
1)
Cut radish
00:51
Cut the radish into ginkgo.
-
2)
Knead the sugar beet sugar
01:38
Knead the radish and sugar beet well and leave it for about 15 minutes.
-
3)
Finish
02:40
Squeeze the water from the radish by hand and put it in a seasoning bag. Add kelp, soy sauce and vinegar and knead. Completed by soaking in the refrigerator overnight.
Point
・ Squeeze the water from the radish strongly by hand.
・ If the taste is strong, add the remaining radish juice without discarding it to adjust the taste.
・ If the seasoning bag is doubled, the sauce will not leak easily.
・ You may add wasabi if you like.
・ After soaking in the refrigerator overnight, chop the kelp into small pieces and eat.
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