しそ大根漬けの作り方｜切って漬けるだけで簡単！作り置き・副菜にオススメ！お酒のおつまみにもピッタリです！-How to make Pickled Radish Perilla-【料理研究家ゆかり】

しそ大根漬けの作り方｜切って漬けるだけで簡単！作り置き・副菜にオススメ！お酒のおつまみにもピッタリです！-How to make Pickled Radish Perilla-【料理研究家ゆかり】

Today I made addictive shiso pickled daikon. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home
Please subscribe to my channel Today I would like to make addictive shiso pickled daikon. It is very easy because all you have to do is cut and dress the daikon already. In addition, here is a simple recipe using leftover daikon peels. The ingredients are easy to find and very simple to make. There are some key points here and there, so please enjoy to the end. Please have a look at it. Easy recipes at home Let’s start by introducing today’s ingredients. Here are the ingredients. Daikon radish, shiso leaves, chili pepper, salted kelp, ponzu (Japanese citrus juice), chicken broth, sugar, salt, honey, white sesame seeds, and this time we will use these ingredients. First of all, daikon radish, it’s about 500 grams in its current state. This is just a guide. If you don’t like spicy food or children eat it, you can leave it out. And the point of seasoning. I will add honey to sweeten this time. The addition of honey gives depth of flavor and a very tasty finish. However, if you can’t use honey, substitute sugar here. I will make it with these ingredients as soon as possible. Easy recipes at home Now let’s start making them. First peel the daikon radish. Cut this one in half first for easier peeling. Then peel the skin thickly. This radish near the peel is a little stringy and tends to stay in your mouth, so we will remove it this time. Peel off about this thickness. Please do not discard the peelings of these daikon radishes, as I will be showing you a simple recipe for kinpira later on. Now peel this one in the same way. Peel like this. Then first cut this one in half and cut it in half some more. Then cut it roughly 5mm wide. Cut it like this. Now cut the rest in the same way. Now let’s cut this one in the same way. This is OK for the radish. Then you need a slightly larger zip bag. This plastic bag or even a bowl will work. Then put the daikon radish in this. Then add sugar and then salt here. The addition of salt removes the water from the daikon, removes the gunk from the daikon, and also makes it easier for the flavors to blend together. The only thing is that if you only add salt, the flavor will be too strong, so this time I added sugar as well to neutralize the salt. Then blend it all together once. If you let it air a little bit, close your mouth, and then shake it, it will be easier to blend it in. Once the whole mixture is blended in, please make sure to remove all air from the bag. Then tie the mouth once. And then fasten it with a rubber band or something. And this one should be left like this for 30 minutes. Now while it is marinating, here is a recipe for kinpira with daikon peel. Here are the ingredients. Here are the ingredients: daikon peel, soy sauce, mirin, sake, sugar, dashi stock, white sesame seeds, salad oil. First of all, daikon radish. This is about 120g in its current state. This one should be used as a guide. Now I would like to make it with basic seasoning already. As for the sake, we will use sake. I would like to make it as soon as possible. Easy recipes at home Now let’s make it. First is the radish peel. Please rinse this one in water once and wipe off the water thoroughly. Then cut it into pieces about 5mm wide. The skin is cut into thin strips like this. Cut the rest in the same way. This is OK. Let’s fry it now. First, salad oil in a frying pan. Can use any oil you like. Now let’s put it on the fire. The heat is medium. Heat oil for 30 seconds once. Spread it throughout the pan as well. Once warmed, add the daikon peels here. And fry them once. This is the image of turning the oil all over. After the oil has been turned to the radish skin, add the alcohol here first. Now fry them. When the daikon radish becomes translucent, add sugar and mirin. And let’s fry. The first step is to sweeten with mirin and sugar. Stir-fry for roughly 1 minute. Then add dashi stock, soy sauce, and white sesame seeds. Then stir-fry. Stir-fry for about 1 minute after adding soy sauce. Keep the heat on medium all the way through. OK. Stir-fry until the flavor is absorbed. Now kinpira is ready. This one is also very easy to make, so please try it. Easy recipes at home Now let’s continue to cut the shiso leaves. Rinse the shiso leaves once in water and wipe off the water properly. Then cut off the stems together with the stalks. Then roll it up from the front. Now I’ll cut it in half and then shred it, matching the cut ends. OK. Now leave the rest flapping by hand as appropriate. The shiso leaves are now ready. As for the shiso leaves, please cut them just before use. Then, next, chili peppers. Cut this one in half first with kitchen scissors. Then remove the seeds. Now I will cut this one into round slices. The supermarkets sell them already sliced into rounds, so you can use those as well. The peppers are now ready. 30 minutes have passed. Then a lot of water comes out from the radish like this. Then I open the mouth and squeeze the water out of the daikon. After squeezing, we put it into this container. Now squeeze it tightly. Then put it in the container. Squeeze the rest of the mixture as well. Squeeze like this. The squeezed water looks like this. This is about this much water out of the radish. Then we season the rest. First I add ponzu vinegar, then honey, then chicken broth, then salted kelp, then white sesame seeds, then chili peppers, and finally shiso leaves. Now dress it with this. The container is a little small right now, but it’s hard to do, so I would suggest that everyone use a larger bowl or container. Or you can use the zip bag I mentioned earlier. It is quite difficult to mix if it is a bit small. OK. Make sure to blend well like this. The base of the flavor is pretty much done with sugar and salt, so it will soon be ready to be served as it is. It’s done. Easy recipes at home This is how to make shiso daikon pickles. This is how it turned out. The taste is well blended and delicious like this. The daikon radish is also finished with a crunchy texture. And here is kinpira made with leftover daikon peels. This one is also very easy and tasty, so please try to make it together. It’s done. Now, I would like to eat Let’s eat. It’s very tasty with the aroma of shiso leaves. Delicious. And also daikon radish is crispy and the kelp and shiso leaves are perfect together. Then I would like to continue with kinpira made with daikon peel. Let’s eat. I really like the crunchy texture of this radish skin. Easy recipes at home
Please subscribe to my channel Another delicious finish today. Here are the key points of this yamitsuki shiso daikon. First of all, daikon radish, but be sure to peel the daikon thickly. This will make it easier for the flavors to blend. The first step is to salt the daikon, but you can add sugar at that time to prevent the daikon from becoming too salty. So be sure to add the sugar along with the salt. Then, after about 30 minutes, the daikon will be quite moist, so squeeze the daikon thoroughly before combining it with the other ingredients. This time I also added chili peppers to make it a little tangy, but if you have children or if you don’t like spicy food, you can leave them out. The first ingredient is lightly salted, so it can be served immediately after mixing all the ingredients together. And this time I also made kinpira with leftover daikon peels. This one is also very easy as all you have to do is fry it with easy ingredients. This is a very tasty dish with the crunchy texture of daikon radish, so please try making this one as well. The ingredients are easy to find and very simple to make. It is very tasty and you should try to make it. Easy recipes at home Today I made addictive shiso pickled daikon. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは、料理研究家のゆかりです。
今回は、しそ大根漬けの作り方をご紹介します。切って漬けるだけで簡単！作り置き・副菜にオススメ！一度食べたら止まらない美味さ！やみつきになる一品です。とても美味しいので、ぜひ作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I’ll show you how to make pickled shiso radish. It’s easy, just cut it and let it pickle! Recommended as a side dish or to prepare in advance! It’s so delicious that you won’t be able to stop eating it once you’ve tried it! It’s a dish that you’ll be addicted to. It’s so delicious, so please give it a try.

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【材料】（作りやすい分量）
＜しそ大根漬け＞
・大根 500g
・大葉 10枚
・唐辛子 1本
・塩昆布 10g
・ポン酢 大さじ1/2
・鶏ガラスープの素 小さじ1/2
・砂糖 小さじ1
・塩 小さじ1/2　
・はちみつ 小さじ1/2
・白胡麻 小さじ2

＜きんぴら＞
・大根の皮 120g
・醤油 大さじ1/2
・みりん 大さじ1/2
・酒 大さじ1/2
・砂糖 小さじ1
・だしの素 小さじ1/2
・白胡麻 大さじ1/2
・サラダ油 適量

【ingredients】
・500g Radish
・10 Shiso leaves
・1 Chili pepper
・10g Salt kelp
・1/2 tbsp Ponzu sauce
・1/2 tsp Chicken soup base
・1 tsp Sugar
・1/2 tsp Salt
・1/2 tsp Honey
・2 tsp White sesame seeds

・120g Radish skin
・1/2 tbsp Soy sauce
・1/2 tbsp Mirin
・1/2 tbsp Sake
・1 tsp Sugar
・1/2 tsp Dashi stock
・1/2 tbsp White sesame seeds
・Vegetable oil

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🍳オススメ簡単レシピ

◎大根の千枚漬けの作り方
　https://youtu.be/e98pBwKngDE

◎ポリポリ大根漬けの作り方
　https://youtu.be/fZFkw1o05_8

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