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Sweet and sour pickled radish｜Chararinko's recipe transcript

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Chara Rinko

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Ingredients

Japanese white radish : 500g
生姜 : 大さじ1
唐辛子 : 1～2本
ごま油 : 大さじ1
花椒粒 : 5粒
(A)紹興酒 : 大さじ1
(A)米酢 : 150ml
(A)砂糖 : 90g
(A)塩 : 適量

Time required

30minutes

Procedure

1) Prepare the radish 00:23
Peel the radish. Cut into 5 cm wide slices and cut into 1 cm square beats along the fibers. Spread it in a colander and let it dry for 5 to 6 hours.
2) 漬けだれを作る 03:38
生姜を細切りにする。唐辛子は種をとる。フライパンにごま油をひき、生姜・唐辛子・花椒粒を入れ、香りが出るまで弱火で炒めたら火を止める。(A)の調味料を入れ、ひと煮立ちさせる。
3) 大根を漬ける 06:02
タッパーに干した大根を広げ、熱いままの2を入れる。余熱が冷め、冷蔵庫で1日漬けたら完成。

Point

・ A recipe for pickling radish in sweet and sour sauce, which is good for your health.
-Ideal for side dishes and snacks.
・ Cut the radish along the fiber to improve the texture.
・ By adding Japanese pepper grains, it can be preserved and the fragrance is improved. If you don't have the pepper grains, you don't have to add them.
・ The amount of sugar may be increased as desired.
・ Can be stored in the refrigerator for 10 days.
・ When pickling, you may add shredded citrus peels if you like.