Soybeans and dried radish pickled in Matsumae
A recipe for preserved foods that uses plenty of dried foods such as soybeans, dried radish, and kelp. The pickling time is approximate, so try it at your favorite pickling time while tasting.
How to make it
1
Pick the dried radish in fresh vinegar and leave it for about a week, rubbing it halfway through.
2
Re-roast the roasted soybeans in a frying pan, and when they are no longer heated, soak them in fresh vinegar and leave for about a week.
3
Lightly roast the crepe roast in a frying pan before using.
4
Add the ingredients for the dashi to match the pot and bring to a boil.
5
In a bowl, mix with drained dried radish, soybeans, crepe kom, and natto kelp, and add the combined soup stock from [4].
6
Fill the surface with plastic wrap or transfer it to a plastic bag, seal it, and place it in the fridge. It's about a week to eat.
7
Mix it roughly and then serve in a bowl to complete.
material
-
- Before drying the radish
- 30g
-
- For radish
- 400cc
-
- Soybeans used
- 50g
-
- vinegar roasted soybeans
- 200cc
-
- Natto kelp and grated kelp can be used as a substitute
- 15g
-
- Chirimen jakko
- 30g
-
[Match it]
- Used stewed mirin
- 100cc
-
- Kelp broth
- 200cc
-
- sugar
- 40g
-
- Light soy sauce
- 30cc
-
- Dark soy sauce
- 5cc
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