【大根だけで驚くほど旨い！】漬けるだけで簡単・やみつき食感「漬け蛇腹大根」の作り方

【大根だけで驚くほど旨い！】漬けるだけで簡単・やみつき食感「漬け蛇腹大根」の作り方

Hello everyone, this is Kacchan. I would like to use plenty of seasonal daikon radish to make “pickled bellows daikon” that is irresistibly delicious. Let’s make it right away. Radish 300g water 400ml 2 teaspoons salt The seasonings and ingredients are also listed in the summary section of the video, so please refer to them when making it. 400ml water Combine 2 teaspoons of salt in a bowl to make a brine. Peel 300g radish. Insert a knife into 5mm width and cut into rounds. After peeling and slicing the radish, place bamboo skewers on both ends of the radish. Make cuts at 1-2m width intervals so as not to penetrate all the way to the bottom. After making a cut on one side, turn the radish over. Turn the radish so that the cut side is at a 45 degree angle. Place a bamboo skewer on both ends and make cuts in the same way. Soak it in the salt water you made. If the intervals between the cuts are too wide, the radish will not open properly, so I make fine cuts at 1 to 2 mm intervals. Soak the radish in salt water for about 10 minutes until soft. While the radish is soaked in salt water, add 1 tablespoon soy sauce, 1 tablespoon vinegar, and 1 tablespoon sugar. Dashi base 2/3 teaspoon Sesame oil 1 teaspoon Place in a cooking bag and set aside. If the radish is hard, adjust the soaking time and add more. Squeeze out the water with your hands and place it in a cooking bag. If you press too hard or don’t apply pressure evenly, the daikon will break, so be careful when squeezing out the water. Squeeze out the air, close the bag and leave to marinate for about 20 minutes. Once the radish has soaked up the flavor and changed color, it’s done. In this way, the radish will become soft, absorb the flavor, and begin to stretch. If you want to eat it right away, put it on a plate, but if you can’t eat it all, put it in a storage container and eat it within 3 to 5 days before it goes bad. Just pickle it and you’ll have an addictive crunchy “pickled bellows radish”! It was completed~! I made “pickled bellows daikon radish” which is easy to make by just pickling it using plenty of seasonal daikon radish. Let’s have a toast today with miso soup. Let’s have it right away. I thought this way of cutting the radish was really interesting, so I made “pickled bellows daikon” by marinating the radish cut into bellows-shaped pieces in seasonings. The flavor has soaked in, so you can eat it as is. I’ll enjoy having this. By making incisions in the radish, it spreads out fluffy and has a crispy texture that makes it very easy to eat. By soaking the radish in salt water beforehand, it softens, removes excess moisture, and allows the flavor to soak in without becoming diluted. Making cuts will soften the radish in a short time. I sometimes use chopsticks or chopsticks to make cucumber bellows, but they are too tall and thick, so I use a bamboo skewer to easily make cuts without going all the way through. The simple sweet and sour soy sauce is seasoned with dashi stock and sesame oil to add flavor and richness to the dish. It’s like a pickled Chinese version of soy sauce. It goes well with daikon radish, and the flavor soaks in well, making it a delicious dish. Serve with rice. Looks like beef tongue. It kind of looks like meat. I’ll enjoy having this. It has a lot of flavor and goes well with rice. The notches make it easy to chew even when eaten with rice, and the flavor enhances the rice. It’s so delicious that you won’t be able to stop using your chopsticks, so you can eat it in one go. If you can’t eat all of it, we recommend putting it in a storage container and making it ahead of time. I feel like I can eat as many pieces as I want. This bellows radish, rice, and miso soup are delicious enough. This was a video where I tried making “pickled bellows daikon” using plenty of daikon radish with an addictive texture. By making incisions in the radish, the flavor soaks into the radish, making it easy to eat, and the crispy texture makes this recipe very delicious. The seasoning is simple, and the umami of the sesame oil and dashi make this a very delicious recipe that you won’t be able to stop eating with chopsticks. If you are interested, please try making it. Thank you for your viewing. If you think this dish is delicious, please rate it highly. We are also updating recipe videos, so please subscribe to our channel. Goodbye.

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▼今回使用した材料（2人前）▼
・大根　　　300g
・水　　　　400ml
・塩　　　　小さじ2

・醤油　　　大さじ1
・酢　　　　大さじ1
・砂糖　　　大さじ1
・だしの素　小さじ2/3
・ごま油　　小さじ1

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