和え物（きゅうりの梅肉わさび和え）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 5minutes
Yuzu radish | macaroni | Macaroni's recipe transcription
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Ingredients
- Radish : 1/2 bottle (500g)
- Yuzu : 1 piece
- salt : 1 tablespoon
- sugar : 3 tbsp
- vinegar : 3 tbsp
Time required
75minutes
Procedure
-
1)
Softens the flesh of yuzu
00:06
Roll the yuzu on the table with great force to soften the flesh.
-
2)
Squeeze the juice of yuzu
00:09
Cut off 1 cm from the calyx and squeeze out the juice.
-
3)
Shred the skin
00:16
Cut the yellow part of the skin into thin strips with a kitchen knife.
-
4)
Salt radish
00:21
Put 1 cm wide chopped radish in a thick storage bag, sprinkle with salt and let it sit for 10 minutes.
-
5)
Cut off the corners of the bag to drain the water
00:28
Cut off the corners of the bag and squeeze out the water from the radish.
-
6)
Season and finish
00:34
Put the radish of 5), yuzu juice and skin, and seasonings in a storage container and mix well. Mix occasionally so that it turns upside down, and soak in the refrigerator for 1 hour to complete.
Point
・ It is a standard material for making two people.
・ It has a crispy texture like pickles and a refreshing sweet and sour taste, so it is also recommended as a companion for evening drinks.
・ If you roll the yuzu so that it is crushed by hand in advance, you can easily squeeze the juice without any waste.
・ The skin is fragrant even if you grate it or mix it.
・ As a preparation, cut the radish into 1 cm wide beats.
・ ※ The storage period is 5 days refrigerated.
・ Cooking time is about 20 minutes. After cooking, soak in the refrigerator for 1 hour and then go to the table.
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