Radish pickled black
It is a well-seasoned dried radish pickled in black. It could also be used as a staple dish. Please insert the hawk claws if you like.
How to make it
1
Soak the dried radish in water overnight and return. Blanch it, wrap it in a soaking solution, and squeeze out any moisture.
2
Put all the seasonings in a pot and heat them, bring to a boil, and let cool. (As shown in the photo, it will save time by cooling on ice water.)
3
In [2], add shredded kelp soup stock, hawk claws, and blanched dried radish.
4
Cover with a good wrap and leave it overnight to finish.
5
If left overnight, the radish will absorb the juice and darken the color as shown in the photo.
material
-
- Dried radish
- 50g
-
- Kelp dashi
- 25g
-
- Eagle's Claw
- 1 bottle
-
[seasoning]
- Tamari Soy Sauce
- 170cc
-
- sugar
- 100g
-
- Mirin
- 20cc
-
- Alcohol
- 70cc
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