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Takuan｜Registered dietitian: Ayako Sekiguchi's wellness kitchen's recipe transcription

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Number of Videos: 527本

Ingredients

Japanese white radish : 700g
(A)塩 : 21g
(A)酢 : 21g
(A)甜菜糖 : 35g
(A)切り昆布 : 3g

Time required

20minutes

Procedure

1) Prepare the radish 01:05
Wash the radish with water.
Cut according to the size of the storage bag.
Cut the thick part into four pieces.
Cut the thin part in half.
Place in a storage bag and weigh.
2) Add seasoning 03:33
Put (A) in 1.
Knead and blend.
Remove the air and close the mouth of the storage bag.
Put it in a plastic bag.
3) Pickle 04:49
Soak in the refrigerator for 3 days to 1 week.
4) 盛り付ける 05:46
3をお好みのサイズに切る。
お皿に盛る。

Point

・ Use the amount of radish you want to use.
・ In step 1, cut the thick part of the radish into 4 pieces to make it easier to pickle.
・ The amount of seasoning is 3% for salt and vinegar and 5% for sugar beet to the weight of radish. If you like sweetness, use 8-10% sugar beet.
・ Dashi kelp may be used as a substitute for cut kelp. In that case, use 10 cm.
・ Cut kelp may be omitted.
・ If you like, you can add yuzu peel or hawk claws.
・ You may use your favorite vinegar.
・ Honey may be used as a substitute for sugar beet.
・ Cucumber, carrot and celery may be used instead of radish.
・ The time required for soaking in step 3 is not included in the required time.
・ You can eat it after 3 days.
・ Even after you start eating, if you soak it in pickled soup, the taste will become stronger and you can enjoy the change.