Radish pickled black
This is a well-seasoned pickled kiriboshi daikon radish. It's also good as a side dish. Add chili peppers to taste
How to make it
1
Soak the dried daikon radish in water overnight to rehydrate, then blanch it, wrap it in a cloth and squeeze out all the water
2
Put all the seasonings in a pot, bring to a boil, and let cool. (You can shorten the cooking time by cooling over ice water as shown in the photo.)
3
Add shredded kelp stock, red chili pepper, and blanched dried daikon radish to [2]
4
Wrap tightly and leave overnight and it's ready
5
If you leave it overnight, the radish will absorb the juice and turn a darker color as shown in the photo
material
-
- Dried radish
- 50g
-
- Kelp dashi stock
- 25g
-
- Eagle's Claw
- 1 bottle
-
[seasoning]
- Tamari Soy Sauce
- 170cc
-
- sugar
- 100g
-
- Mirin
- 20cc
-
- Alcohol
- 70cc
[PR]
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