Soybeans and dried radish pickled in Matsumae
This recipe is for a preserved food that uses plenty of dried ingredients such as soybeans, dried daikon radish, and kelp. The pickling time is just a guideline, so taste it and enjoy it for the time you prefer
How to make it
1
Soak the dried daikon radish in raw vinegar and leave it for about a week, kneading it occasionally
2
The roasted soybeans are roasted again in a frying pan, and once they have cooled, they are soaked in raw vinegar and left for about a week
3
Lightly fry the dried sardines in a frying pan before using
4
Put the ingredients for the dashi into a pot and bring to a boil
5
In a bowl, mix the drained dried daikon radish, soybeans, dried small sardines, and natto kelp, then add the combined dashi stock from [4]
6
Place plastic wrap tightly over the surface, or transfer to a plastic bag, seal it, and refrigerate. It will be best to eat it within about a week
7
Mix roughly, then serve in a bowl and it's done
material
-
- Dried daikon radish before rehydrating
- 30g
-
- vinegar for dried radish strips
- 400cc
-
- Uses roasted soybeans
- 50g
-
- For roasted soybeans
- 200cc
-
- Natto kelp and grated kelp can be used instead
- 15g
-
- Chirimen jakko
- 30g
-
[Awase Dashi]
- Use the ingredients boiled down in mirin
- 100cc
-
- Kelp broth
- 200cc
-
- sugar
- 40g
-
- Light soy sauce
- 30cc
-
- Dark soy sauce
- 5cc
[PR]
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