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Boiled radish｜Transcription of Kumano Kyokai Shokudo

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Kuma's limit cafeteria

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Ingredients

大根 : 1/2本
Dashi kelp : 10cm
水 : 1L
砂糖 : 大さじ1
(A) 酒 : 大さじ1
(A) 塩 : ひとつまみ
(A) 醤油 : 大さじ1/2

Time required

50minutes

Procedure

1) Get ready 00:14
Put soup stock kelp and water in a pan and leave at room temperature.
2) Cut radish 00:42
Peel the radish, cut it into 4 cm wide pieces, and remove the corners.
Make a cut in the cross to about 1/3 of the radish.
3) Stew radish 02:30
Melt sugar in 1 and add radish and cook.
Heat to about 80 ° C and take out the soup stock kelp.
4) 調味料を加える 04:20
極弱火で30分程加熱し、(A)を加える。
アクを取って更に2分煮込み、火を止める。
出汁昆布を戻して落とし蓋をし、冷ます。
5) 仕上げる 05:16
ポリ袋に、大根、出汁昆布、煮汁を入れる。
口を閉じ、冷蔵庫で冷やしたら完成。

Point

・ If you make a notch in the soup stock kelp, more soup stock will come out.
・ Peel the radish thickly.
・ When putting radish in a pan, make the notch down.
・ If the radish does not soak, cover it with a lid.
・ It is recommended to add it as an oden ingredient in a warm state.