チンジャオロース（豚肉とピーマンのチンジャオロース）｜食事処さくらさんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 30minutes
大根の漬け物｜ソルデンさんのレシピ書き起こし
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Ingredients
- Japanese white radish : 2kg
- (A)砂糖 : 500g
- (A)塩 : 60g
- (A)酒 : 90g
- (A)酢 : 90g
Time required
60minutes
Procedure
-
1)
Cut the radish and dry it
00:26
Peel the radish and cut one into 3 equal parts. Cut into thin pieces 1 cm in length and dry in the sun for 2 days.
-
2)
合わせ調味料を作る
02:01
ボウルに(A)の合わせ調味料を入れ、よく混ぜる。
-
3)
大根を漬ける
03:12
Arrange the radishes in a large bowl and sprinkle with the seasoning. Layer radishes on top of it and sprinkle seasonings on all the radishes. Wrap it, put it in the fridge, and let it sit for 3 days with occasional mixing. Cut diagonally and serve on a plate to complete.
Point
・ A recipe for pickled radish, where rice goes on.
・ Slice the radish into thin slices for better pickling.
・ When pickling radish, you may use tapper instead of a large bowl.
・ If you add seasoning and leave it for 3 days, water will come out from the radish and it will be well pickled.
・ If you don't have time to dry the radish, you can pickle it as it is.
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