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Pickled radish | Transcription of cooking researcher Ryuji's buzz recipe

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Number of Videos
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Ingredients

  • Japanese white radish : 1/2 (450g)
  • (A) Water : 300cc
  • (A) Shirodashi : 大さじ3と1/2
  • (A) salt : 小さじ1/3
  • (A) Oyster sauce : 小さじ2
  • 大葉 : 5 sheets
  • 鰹節 : 適量

Time required

30minutes

Procedure

  1. 1) Prepare the daikon radish 02:00

    Peel the skin of the daikon radish and cut into 6 round slices.
    Put the radishes in a pot and add enough water (not listed) to cover the radishes.
    Bring to a boil over high heat, cover and simmer over low heat for 15-20 minutes.

  2. 2) make dashi soup 04:04

    Mix seasoning (A).

  3. 3) simmer the radish 05:00

    Discard the broth from 1, add the dashi broth from 2 and heat.
    When it boils, cover it with a lid and simmer for 5-10 minutes on low-medium heat.

  4. 4) 冷蔵庫で冷やす 07:01

    容器に入れて粗熱を取り、冷蔵庫で3時間冷やす。
    鰹節、千切りした大葉をかけて完成。

Point

・You can peel off the skin with a peeler.
・In the video, 700cc of water is used when boiling the radish.
・Boil the root vegetables in water.
・If you add a lot of salt to the cold soup stock, the flavor will soak in.
・Oyster sauce balances umami and richness.
・Check the doneness of the radish with a fork.
・It is good to discard the daikon radish broth once and simmer it in new broth.
・Adjust the simmering time according to the width of the radish.

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