大根の生姜醤油漬けの作り方！一度食べたら止まらないポリポリやみつき食感！ご飯がすすむ簡単漬物レシピ！大根大量消費にも！-How to make Radish Pickles-【料理研究家ゆかり】

大根の生姜醤油漬けの作り方！一度食べたら止まらないポリポリやみつき食感！ご飯がすすむ簡単漬物レシピ！大根大量消費にも！-How to make Radish Pickles-【料理研究家ゆかり】

Today I made pickled radish with ginger and soy sauce. 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 pickled radish with ginger and soy sauce. This time, I would like to make pickled daikon with plenty of ginger, which warms the body and gives it a crunchy texture. I will also introduce how to make daikon with a crunchy texture. The ingredients are easy to find and very simple to make. There are some points of interest 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, ginger, chili pepper, soy sauce, mirin, sake, water, vinegar, honey, this time we will use these ingredients. First of all, I will use daikon radish, which is about 400g in its current state. This is just for reference. And here is the seasoning point. This time I will use honey. Adding the sweetness of honey makes it very flavorful. But if honey is not good, try substituting sugar. As for sake, it will be clear sake without salt. Now let’s get on with making it. Easy recipes at home Now let’s start making them. First, cut the daikon radish into roughly 5 cm widths. Then peel the radish thickly. I wonder if you can see it this way. Can you see the little dots on the edge here? Going to peel off the skin from this slightly stringy area. Then I peel it off. Please peel so as not to injure your hands. Peel this thick. The remaining stringy part of the fish can be enjoyed as a crunchy texture, but it is difficult for the flavor to soak in if this part remains, so this time I will peel the fish thicker. As for this leftover daikon peel, I will introduce a simple stir-fry recipe later on. So please keep these daikon peels. Now let’s peel this one as well. Peel like this. Then I will cut it into claps this time. First, let’s cut it 1cm wide in this state. Cut this in the same way, 1 cm wide. After cutting to 1 cm width, we align the rest of the pieces about the same thickness and cut them again in 1 cm widths. Cut the daikon radish like this. Now cut the rest in the same way. The radish is now ok. This time I will make it without salting. Then leave these daikon radishes in the bat as they are. Then, please continue with the ginger. First, I scrape off the skin of the ginger using a teaspoon. The ginger aroma can be preserved by scraping off the peel more thinly. Then slice the ginger first. It rattles a bit, so be careful not to injure your hands. Then I will now cut the ginger into small pieces. Let’s cut the ginger into small pieces like this. Now let’s continue with the chili peppers. If you don’t like chili peppers, you can leave them out. First, cut this one in half. Then remove the seeds. Once you remove the seeds, then you can cut them into rounds. Keep the peppers cut like this. You can also use the ones already cut into rounds in the supermarket. Now let’s make the dipping sauce. First, add soy sauce, mirin, sake, water, and honey to a frying pan. As for vinegar, if it is added at this stage, the acidity will jump too much, so it is added later. Now, in this state, please put it on the fire once first. The heat level is medium. Bring to a boil once at this point. Heat the mixture, stirring occasionally like this. It has come to a simmer like this. Then turn down the heat to low and let it simmer for 30 seconds at a time. OK. After one boil, add daikon radish here. Also add ginger. Now reduce heat to medium. Bring to a boil once at this point. Heat the dipping sauce while thoroughly mixing it with the ginger. This way, the water from the daikon leaves the daikon and the flavor soaks in easily. The moisture is also taken out of the daikon so that it will keep well for a long time. The texture of daikon can be improved by cooking it once like this. When it starts to boil like this, turn down the heat to medium low. And let it heat up for 1 minute. After 1 minute, turn off the heat. After turning off the heat, prepare the storage container here. I will put this radish and ginger into the storage container first. Scoop them out with a net like this. Please scoop it in like this. Now here is the dipping sauce. This one is now in a state where the water from the daikon is also released, so please put it on the fire once and bring it to a boil. Boiled. Once boiling, add vinegar here. Then you can continue to heat this for roughly 20 seconds. And then remove only the tangy acidity of the vinegar. OK. Turns off fire. Then please take this dipping sauce off the heat once. Take off the heat until it is about the same temperature as human skin. If you pour it over daikon in this state, it will reduce the crunchiness of the daikon, so take off the heat before pouring it over the daikon. While the dipping sauce is heating up, I will introduce a simple stir-fry recipe using daikon peels. Here are the ingredients. Here are the ingredients: daikon peel, ginger, soy sauce, sake, sugar, dashi stock, ground sesame, sesame oil. For the daikon radish, I will use the peels of the daikon radish that I have left over from earlier. I will also add a little ginger to make it refreshing. I will make it with these ingredients right away. Easy recipes at home Now let’s make it. And here is the peel of the daikon radish, please rinse it with water and wipe off the water. Then cut this one into small pieces. Cut it into small pieces like this. Next, ginger. This is a small amount, so I will use it with the skin on. Just remove any areas that are a little dry. Then I will shred the ginger here. The ginger is now ok. Now let’s fry it. First, sesame oil. Then I put it on the fire. The heat is medium. And first add ginger. And once heated until you can smell the ginger. If it sizzles like this and the ginger aroma comes out, it’s ok. Then put in all the daikon peels. Then fry. Stir-fry until slightly wilted. Keep the heat on medium. When the oil has been covered with oil, add sake. Then fry until slightly wilted. When the alcohol and water in the sake have evaporated and the daikon skin has softened, add sugar, soy sauce, and dashi stock. Then fry quickly. After a quick fry, the final touch is ground sesame seeds. And let’s stir-fry. OK. Now ready to fry daikon radish peels. This is also very easy to make, so please try making it together. Easy recipes at home Now let’s go back to pickling daikon radish and finish up. First of all, put the chili peppers in here. Then turn the dipping sauce that has been removed from the heat here. Then mix this quickly. OK. Then please put a tight wrap on the surface. Then leave it to marinate in the refrigerator for 1 hour. One hour has passed. Lap is taken. The flavor is well blended and looks delicious as shown here. It’s done. Easy recipes at home This is how to make pickled daikon radish with ginger and soy sauce. This is how it turned out. The flavor is soaked up and it looks delicious like this. The texture of the daikon radish is also razor sharp. There is still dipping sauce, but if you want to store it, please drain the dipping sauce and store it. It’s done. Now, I would like to eat Let’s eat. The daikon radish is very tasty and the flavor is well blended. The spiciness of the ginger is also quite strong, giving the dish a tangy, slightly adult flavor. Now let’s try the stir-fry made with daikon radish peels. Let’s eat. The skin is very crispy. The ginger flavor and the sweetness of the ground sesame are also very tasty. Easy recipes at home
Please subscribe to my channel It finished deliciously today. The key to this time’s pickled daikon radish with ginger shoyu. First of all, the daikon radish, this time I cut it into claps. This way, you can enjoy the texture of the daikon. This daikon radish, when you peel it, peel it thickly. This will make it easier for the flavors to blend. Furthermore, this pickled daikon can be made without salt, so it is very easy to make. And when the daikon is done with the beats, then the ginger should be cut into strips. As for the ginger, do not peel the skin thickly, but rather use a teaspoon or something similar to lightly peel it off. This will leave a strong ginger aroma. And then you make the dipping sauce, but first you put all the ingredients except the vinegar in a pot and bring it to a boil. As for the vinegar, if you bring them to a boil together, the acidity will be too high, so add it afterwards. Then bring to a boil and let it come to a simmer, then add the daikon and ginger and bring it back to a boil and then heat it up again. This makes it easier for the flavor to soak in and the texture of the daikon to become more pliable. The texture of the daikon is reduced if it is overcooked. And then after that, remove only the daikon and ginger and let the dipping sauce re-boil once.7 This one has water from the daikon and ginger, so be sure to reboil it and use it. And once it re-boils, add the vinegar and give it a quick stir, then take it off the heat. If you pour it over the daikon while it is still hot, the daikon will be cooked again, so be sure to take it off the heat before pouring it over the daikon. And this time I also add chili pepper. But the ginger is quite spicy, so if you don’t like spicy food, you may want to leave out the chili. Please let it sit for about an hour before serving. I’d like to say that it lasts about 3 days. The taste will become a little strong if it is soaked in the dipping sauce for a long time, so please drain off the sauce before storing it. If you want to reuse the dipping sauce, be sure to re-boil it before use. And now I also introduced a stir-fry recipe using radish peels. This one is also very easy and tasty, so please try making it together. 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 pickled daikon radish with ginger shoyu. 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、大根の生姜醤油漬けの作り方をご紹介します。一度食べたらと間無くなる旨さ！ポリポリやみつき食感！ご飯がすすむ簡単漬物レシピです。大根の大量消費にもおすすめです。とても簡単なので、ぜひ作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I will show you how to make pickled radish with ginger and soy sauce. Once you eat it, you won’t be able to stop eating it! Addictive texture! This is an easy pickle recipe that goes well with rice. It is also recommended for consuming large amounts of radish. It’s very easy, so please give it a try.

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【材料】（作りやすい分量）
＜大根漬け＞
・大根 400g
・生姜 20g
・唐辛子 1本
・醤油 大さじ2
・みりん 大さじ2
・酒 大さじ2
・水 大さじ1
・酢 大さじ1
・はちみつ 大さじ1

＜炒め物＞
・大根の皮 適量
・生姜 適量
・醤油 小さじ1/2
・酒 大さじ1
・砂糖 小さじ1/2
・だしの素 小さじ1/2
・すりごま 小さじ1
・ごま油 小さじ1

【ingredients】
・400g Radish
・20g Ginger
・1 Chili pepper
・2 tbsp Soy sauce
・2 tbsp Mirin
・2 tbsp Sake
・1 tbsp Water
・1 tbsp Vinegar
・1 tbsp Honey

・Radish skin
・Ginger
・1/2 tsp Soy sauce
・1 tbsp Sake
・1/2 tsp Sugar
・1/2 tsp Dashi stock
・1 tsp Ground sesame seeds
・1 tsp Sesame oil

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