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大根のはりはり漬け｜【田舎そば川原】料理・漬物さんのレシピ書き起こし

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

Japanese white radish : 2kg
塩 : 45g
生姜 : 適量
(A)三温糖 : 400g
(A)醤油 : 400ml
(A)酢 : 200ml
(A)梅干し : 5個
唐辛子（香川本鷹） : 1本

Time required

80minutes

Procedure

1) Get ready 00:17
Cut off both ends of the radish and peel it thickly with a peeler. Cut in half and cut into 1 to 2 mm thick ginkgo. Place in a large bowl and sprinkle with salt. Cover with plastic wrap, put weight on it, and let it sit overnight. When you see water in the bowl, mix. Ginger is lightly washed, cut vertically along the fibers and chopped.
2) 大根の水気を絞る 03:52
大根をネットに入れ、押しながら3回絞る。タオルで表面の水分を拭き取る。
3) 煮る 05:47
Put the ingredients of (A) and ginger in a large pot and bring to a boil to make dashi stock. Reduce heat, put radish in a pan, spread and simmer for 5-6 minutes. Turn off the heat and give the ingredients to the colander. Boil the dashi stock for 15 minutes, turn off the heat when it becomes sticky, put the radish back in the pan, spread it, and cut the pepper. Cover with otoshi buta and let sit for another night.
4) 仕上げる 09:40
大根をざるにあげる。梅干しを取り除いたら完成。

Point

・ A recipe for pickled daikon radish, which has a long history.
・ If you want to pickle a hard beam, you can cut it into thick ginkgo.
・ The tip of the radish may be cut into half moons.
・ In the summer, put it in the refrigerator and let it lie down.
・ Discard the squeezed radish juice each time.
・ Harihari-zuke removes almost 100% of the water in the dashi stock, so it can be stored frozen for one year.
・ As it cools, the taste soaks in and gives a good color.
・ The remaining broth is ideal for boiled fish.