Radish and prunes with rosy rolls
This is the perfect dish to use as a palate break.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Soak the prunes in sweet and sour for a few hours.
2
Peel the radish and soak it in 3% salty salty water (about 1 teaspoon per cup of water) for about 20 minutes.
3
If peeling radish is difficult, slice it thinly and soak it in salted water.
4
Wipe off the water from the radish and roll it around with prunes.
5
If sliced thinly, pound the miki prunes with a knife and sandwich them with thinly sliced radish.
6
Soak the prepared hosho rolls in tasty vinegar for about 20 minutes.
7
Cut the pickled hosho rolls into bite-sized pieces and arrange them on a plate to complete the meal.
material
-
- prune
- 6 pieces
-
- Sweet vinegar
- Appropriate amount
-
- Japanese white radish
- About 8cm
-
- salt
- Small amount
-
- Uma vinegar
- Appropriate amount
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