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Takuan pickles | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Japanese white radish : 600g
砂糖 : 60g
(A) Vinegar : 20ml
(A) Mirin : 20ml
(A) Cooking sake : 20ml
塩 : 5g/10g

Time required

4minutes

Procedure

1) Cut radish 01:12
Peel the radish and cut into 5 cm widths.
Stand up and cut into 1 cm widths, and cut into 1 cm chopped wood along the fibers.
2) Sprinkle with salt and drain. 02:18
Put 1 in a bowl, sprinkle with 5g of salt and sprinkle on the whole.
Put the wrap on it, put the weight on it, and drain it in the refrigerator for 1 hour.
3) Make a pickled sauce 02:55
Put (A) in a bowl and heat in a microwave for 1 minute at 600w.
Take the rough heat and let it cool.
4) 大根を取り出す 03:19
After 1 hour, remove the bowl containing the radish and discard the water.
Open the zip lock in a new bowl, set it, squeeze the radish, and then put it in.
5) 大根にタレを漬ける 04:07
Add sugar, 10g of salt and 3 to 4.
Rub the zip lock well.
Remove the air, close the mouth tightly, and soak in the refrigerator for a day.

Point

・ You can easily make radish just by soaking it for a day without drying it.
・ Rice vinegar becomes richer and can be made refreshingly by using grain vinegar.
・ You may add yuzu or chili pepper if you like.
・ If you peel the radish skin thickly, the texture will be soft, and if you peel it thinly with a peeler, you can enjoy the texture.
・ The radish skin is delicious when eaten with kinpira.
・ When squeezing radishes, stack several radishes in the same direction and squeeze them with about three fingers.
・ The shelf life is about 2 days.