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Senmai-zuke pickled radish | Easy recipe at home related to culinary researcher / Transcript of Yukari's Kitchen's recipe

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

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Ingredients

Japanese white radish : 400g
塩 : 8g
昆布 : 10g
水 : 大さじ2
(A)砂糖 : 30g
(A)酢 : 50ml
鷹の爪 : 1～2本

Time required

30minutes

Procedure

1) Get ready 01:21
Peel the radish thickly and slice it. Sprinkle with salt and leave for 10 minutes. Add water to the kelp, mix it back, and chop it into small pieces. Cut the hawk's claws in half and cut into round slices. Put the seasoning (A), kelp, and hawk's claws in the bag and dissolve the sugar.
2) 大根を漬ける 04:51
Squeeze the water from the radish and place it in a vat. Put the radish in a bag of pickled radish and put the kelp between the radishes. Remove the air from the bag and soak it in the refrigerator for a day.
3) 盛り付ける 09:48
皿に盛り漬けたら完成。

Point

・ Senmaizuke recipe made with radish instead of turnip.
・ By adding a lot of kelp, the dashi stock will come out and thicken well.
・ Use grain vinegar as vinegar.
・ Cut the radish skin thickly and use the soft part inside.
・ If you want to give a texture, you can slice the radish thickly.
・ When pickling, put kelp between the radishes so that the dashi stock will soak well.
・ You can cut the excess radish skin into small pieces and stir-fry them in salted konbu.