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Pickles (Japanese radish pickles)｜Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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

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Ingredients

Japanese white radish : 500g
塩 : 小さじ1/3
唐辛子 : 2本
(A)醤油 : 90ml
(A)酢 : 60ml
(A)みりん : 40ml
(A)料理酒 : 30ml
(A)砂糖 : 30g
(A)塩昆布 : 15g

Time required

70minutes

Procedure

1) Get ready 01:03
Peel the radish thinly. Cut into 5 to 6 cm wide pieces, and cut into 1 cm square grids along the fibers. Place in a bowl, sprinkle with salt and leave for 5 minutes. Rinse with water, wipe off moisture with kitchen paper, and place in a heat-resistant container. Cut the pepper in half and remove the seeds.
2) 漬けだれを作る 03:31
Put the ingredients of (A) and chili peppers in a pan, heat over medium heat to boil, and turn off the heat.
3) 大根を漬ける 03:59
大根を入れた耐熱容器に2を熱いまま入れ、漬けだれ全体に大根を浸す。粗熱を取り、冷蔵庫で半日漬ける。
4) 盛りつける 05:32
皿に盛りつけたら完成。

Point

・ A recipe for pickled radish that can be consumed in large quantities.
・ Ideal for accompaniment of rice.
・ Peel the skin thinly to feel the texture of radish. If you want a soft texture, you can squeeze the skin thicker.
・ By sprinkling the pickled radish on the radish while it is still hot, the taste will be better and the spiciness of the radish can be removed.
・ As for the pickling time, if you pickle it for half a day, it will be well-flavored, and if you pickle it for 1 hour, it will be lightly pickled.
・ For people who are vulnerable to spiciness such as children, you may remove the pepper.
・ It is also recommended to make stir-fried Chinese food using the surplus radish leaves and skin.
・ Eat for 3 days as a guide for the shelf life.