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Sweet and sour pickled radish | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Ingredients

  • (A) Vinegar : 100ml
  • (A)砂糖 : 40g
  • (A)水 : 200ml
  • 昆布 : 3g
  • 大根 : 300g
  • 塩 : 小さじ1
  • ゆずの皮 : 適量
  • 唐辛子(輪切り) : 適量

Time required

80minutes

Procedure

  1. 1) Make sweet and sour sauce 01:13

    Add the seasoning of (A), heat it, and bring it to a boil while mixing to make a sweet and sour sauce. Add kelp and remove the heat.

  2. 2) 具材を切る 01:53

    Peel the radish thickly and cut into half-moons with a width of 3 to 5 mm. Put radish in a bowl, sprinkle with salt and leave for 10 minutes. Cut the yuzu peel into small pieces.

  3. 3) 大根を漬ける 04:13

    Wash the radish with water, squeeze it, and arrange it in a closed container. Put the sweet and sour sauce warm, add 2 pieces of kelp and shredded yuzu, remove the heat, cover and soak in the refrigerator for 1 hour.

  4. 4) 盛り付ける 07:48

    皿に盛り、ゆずの細切りと唐辛子の輪切りを乗せたら完成。

Point

・ Easy and fresh radish pickled in sweet and sour sauce.
・ Ideal for accompaniment of rice.
・ Peel the radish thickly and use a soft and fresh part.
・ You may increase the amount of sugar and yuzu if you like.
-Rice vinegar or apple cider vinegar may be used as the vinegar instead of grain vinegar.
・ If the daikon radish before pickling is drained and squeezed well, it will be easier to contain pickled radish.
・ If you soak for one day, the taste will be better.
・ It is also recommended to use the surplus radish skin and kelp to make kinpira.

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