大根と人参の紅白なます　【主がうるさい版】

大根と人参の紅白なます　【主がうるさい版】

I’m making red and white namasu today. Sorry to bother you, YouTube. Okay, now, let’s play ball. I honestly wondered to myself how plain it would be for my first menu item. I don’t want to pay to eat vegetables. Some of you might. Some would say that healthy food doesn’t taste good! A lonely supporting role, out of the spotlight and out of sight, this is not a visual image. It is a sad menu item that does not see the light of day in Japan, but I hope you will try making it once. Don’t say I’m not interested, just put some chopsticks on it. The subtle sweetness, vegetable flavor, and acidity of the vinegar will refresh your palate and reset your taste buds. Makes the next bite even better. They may indeed not be the stars of the show Though There is no such thing in this world as an existence that is not necessary. Besides, red and white is a good omen in Japan, and strangely enough, it looks cute. Once again, ladies and gentlemen, my name is Mr. Blonde. This video will be a real nice to meet you video for me! Good morning to those of you who are watching me in the morning. Is it noon already? Hello. Are you looking at it before you go to bed? Keep the lights dimmed. This channel still pretends to be a cooking channel. Let’s interject a little something like that. First, let’s peel the daikon radish.
The world has a handy thing called a peeler. If you are not familiar with knives, use that one. By the way, this fluffy head is a wig, and the inside is a skin head. It’s a long story to explain, but I’ve always been a live streamer. Like the so-called “cosplay distribution” or something. I’ve always lived with my natural hair blonde, but I wore wigs a lot. Your own natural hair is in the way, it’s hot. I took the plunge and cut it all down. Now, when I peeled Mr. Daikon, the length, yes, I should have cut it in 4 to 5 cm lengths. Cut into boards about 1 to 2 mm thick. Cut Mr. Carrot in half for the perfect length. If you have a nice carrot that is too big, please be resourceful. The first step in cooking is to try it without worrying about the details! Let’s cut this one into thin slices just like the daikon radish we used earlier. It is the outside that contains the most nutrients, not that it is inedible, but rather that it tastes good. Between you and me, if it weren’t for your eyes,
I would be using all of them. It’s a secret. The beauty of cooking is that you can always taste it! This is privilege. Next, we add a twist to the slimmed-down vegetables! Add an appropriate amount of salt. Let’s mix it all together. Allow to rest for 10 minutes. We often say “just the right amount,” but for those who are just starting to cook, it is important to have the right amount. この場合、大さじ半分が適量と思われます。 A tablespoon of salt is roughly 18 grams When the vegetables wilt. Rinse with water and squeeze well.
This one step leads to delicious taste. Now it’s time to add flavor. Mix sugar, vinegar, and soy sauce in this order Once the flavors are well blended you are perfect. The order of mixing is surprisingly important. In Japan, it’s called “Sashisuseso (the art of cooking).” The order of mixing seasonings is sugar, salt, vinegar, soy sauce, miso
This is the wisdom of our ancestors. Sugar has a larger molecular size than salt. It takes time for it to penetrate, so put it in early. It’s amazing how people used to be. The soy sauce used here is light soy sauce The color of the soy sauce is lighter than usual,
so the color of the food can be kept bright. By the way, you say light soy sauce. There’s more salt here than there is here. Natural aroma of vegetables, soy sauce and vinegar It is as if everyone is holding hands. Here’s where I’m tempted to give in and have another taste! Mm, already delicious. I’m not sure if it’s mixed in right yet. Let’s just have one more taste just to be sure. Tasting is important. No, no, no, no. I can’t stop myself. By the way, this recipe makes enough for about 4 servings. Be careful,
it’s a surprising amount for one person to eat. It is very easy, but when you transfer it to a bowl…. It’s also great because it looks like a solid, elegant dish. Vibrant and beautiful in color, rich in nutrients Awesome. Now, if you’ll excuse me for a moment. Freshly made is freshly made. This tastes like a salad again. Very crispy and quite tasty.
Originally this dish A day or two. Personally, I’d wait another week or so. They are almost like pickles, but freshly made and tasty too! So let me thank you again. To those of you who are watching. I give you my sincere and heartfelt thanks. I look forward to working with you in the future, And of course, Thanks for the foodstuff Now, it is delicious as it is, but
It’s a bit of a chopstick rest, so it’s a bit lacking. In other words, it’s time for a taste change that will ruin everything! Add bonito flakes, soy sauce, and a little mayonnaise. It shows a different face from the delicate taste it had earlier. All is forgiven if it tastes good. I’m glad you’re watching now. We’d be more than happy to have you sign up.

紅白なます:
紅白の水引をイメージし細く切った人参と大根で表現したもので、一家の平和を願う縁起物とされています。

日本では正月など節句に作られる御節料理（おせちりょうり）として地味ではありながら決して外すことのできない物となっています。

料理の紹介と言って良いのかと思うほど工程は簡単。
むしろこんなもの紹介すべきじゃないんじゃないかとすら思える
だが、そんなものこそ意外と作った事が無いのではないか
なにより私は食べたいものを作るのだ！！
映えなど知らぬ！

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材料
大根500ｇ　人参半分
塩　適量（大さじ半分ほど）

酢　大さじ２　30ｇ
醤油　（うすくち醤油の方が色が良い）　小さじ1　7ｇ
砂糖　大さじ2　18ｇ

千切りをします
大根は長さを4～5ｃｍに切って皮をむきます
幅1～2mmの板状に切ります
少しづつずらして重ね、
端から細く切っていきます
人参は半分の長さにすれば丁度良い長さです
大根と同じように切っていきましょう
ここで入れる塩は適当（大さじ半分ほど）
全体に混ぜ合わせて、10分程待ちます
しんなりしたら冷水で洗い、水気をよく絞ります
このひと手間が美味しさに繋がります
砂糖、酢、醤油の順に混ぜていきます
しっかりと味をなじませたら完了です
出来立ては食感が強くサラダのような味わい
翌日くらいからが食べごろです
清潔な器具で触れるようにしていれば
冷蔵庫で一週間は保てるので保存食としても優秀です

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