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

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Cooking expert Ryuji's buzz recipe

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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) 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) make dashi soup 04:04
Mix seasoning (A).
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) 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.