【砂糖なし】切って袋に入れるだけ。大根の葉も漬け汁も無駄なく活用。簡単なのに美味しすぎるシンプルな沢庵の作り方

【砂糖なし】切って袋に入れるだけ。大根の葉も漬け汁も無駄なく活用。簡単なのに美味しすぎるシンプルな沢庵の作り方

This time, I’d like to make homemade takuan, a staple dish that can be easily made at home. Traditionally, takuan is made by drying daikon radish until it’s soft enough to bend, then soaking it in rice bran and salt for about a month. Making it at home can seem like a lot of work, but what I’m introducing today is a simple takuan that can be made with ingredients and a storage bag that you have at home. It’s a mild-tasting takuan made with simple ingredients, so please enjoy it to the end! I’m using 1 kilogram of daikon radish. I had exactly 1 kilogram, so I’m going to use the whole thing this time. Since I’m making it without peeling the skin, I’ll be washing it well. This time, I’m also adding daikon leaves. If you have a lot of leaves like this, they will affect the flavor of the takuan, so you need to reduce the amount, but this amount will be delicious. There may be some sand remaining, so check carefully. Since I’m soaking it in a zippered storage bag, I’ll cut it into pieces that will fit. Cut it in half, then cut it in half lengthwise. Put it in the bag and let it soak. The amount of salt should be about 3 to 4 times the amount of daikon radish. A higher salt content will last longer, but if you want to reduce the salt, adjust to your liking. This time, I used 3. Since it is made with 100g of salt, add 30g. Spread salt evenly over the surface of the radish. You can also put all the salt in the bag and rub it in from above, but there is a risk of the bag tearing, so it is best to rub the salt in lightly with your hands. Spread salt on the leaves as well . After lining up the radishes and flattening them, add the leaves. After removing the air from the bag, close the top. Over time, the radishes will release moisture, so just to be safe, double the bag to prevent leakage. Once the top of this bag is tightly closed, place a weight of about 1kg, the same weight as the radishes, on top. At first, the radishes will still be hard, so it will be difficult to apply the weight evenly, but as the moisture is released and they soften, the weight will naturally settle, so don’t worry. Let it sit like this for about 3 days. If the room temperature is low, like in the middle of winter, it is fine to keep it at room temperature, but since it is still warm now, store it in the refrigerator just to be safe. Turn it over halfway through to ensure it is pickled evenly. Make sure to turn it over at least once a day like this. Today is the day to pickle, so start by pickling Prepare the pickling liquid. This time, we’re making takuan without sugar, so we’ll use mirin. Put the mirin in a small saucepan and heat it. Bring to a boil over medium heat, and once it’s boiling, simmer for about 3 minutes to thoroughly evaporate the alcohol. You can also substitute your favorite sweetener, such as beet sugar or honey. If substituting a different sweetener, skip the alcohol evaporation step and proceed to the next step. Boiling over medium heat for about 3 minutes will concentrate the mirin. Add 50ml of vinegar. Rice vinegar is recommended, as it has a milder acidity than grain vinegar. Add the vinegar to the mirin that has been boiling for 3 minutes, then mix lightly. Let it cool. Let’s take a look at the daikon radish after 3 days. You’ll see that it has released a lot of water. Remove the daikon radish. The water that has released from the daikon radish is quite salty, but it also contains nutrients and flavor, so if you dilute it with water, you can use it in soups, etc. We’ll introduce some recipes for using it later. The daikon radish is now soft enough to bend with your hands. Check the pickling progress once. If it still tastes a little salty, it’s ready. 油にかんじゃですがください。 English: After this, we will add sweetness with mirin, so the saltiness will be softened . If you feel that the saltiness is too strong, so soak it in a bowl of water for 20 to 30 minutes to remove the salt. This time it was just right, so we will continue as is. Lightly rinse the salt off the radish. Wipe the water off the radish with kitchen paper and put it back into the bag used for salting. You do not need to wash the bag. Once the mirin and vinegar you mixed earlier have cooled, put it into the bag. Add the bird’s eye chili with the seeds removed. If you like spicy food, add it without removing the seeds . Prepare about 10 cm of kelp, wipe the surface with kitchen paper, and put it in the bag. Arrange the radishes and flatten them, remove the air from the bag and close the top. Double the bag to prevent the seasoning from leaking, and leave it in the refrigerator for about 4 days. Turn it over once or twice a day to make sure the whole thing is evenly soaked. After 4 days, you can see that the flavor has soaked in. The color is darker than after salting. Regular takuan is surprisingly rich. This time , I used mirin , so it’s less sweet than store-bought takuan. The daikon leaves also seem to have pickled well. You can chop the konbu finely and eat it as is, or reuse it in another dish. I’ve introduced a video on how to make konbu tsukudani in another video. I’ve listed the video in the description, so if you’re interested, please take a look. Homemade takuan is complete. The refreshing aroma of takuan. Now let ‘s try tasting it. The crunchy texture is just like real takuan . The daikon leaves are also infused with flavor and are very delicious. You can eat it from the fourth day, but the flavor will soak in and become more delicious with each passing day, so you can wait about a week. You can store it in the bag, but when you transfer it to another storage container, transfer the seasoning liquid as well so that the daikon is submerged in the seasoning liquid. With this method, it will last for about a month. Salt 4 If you make it with salt, it will last for about 2 months. Please note that if you make it with less salt, the shelf life will be shorter. We will also introduce a simple way to use the liquid that comes out when salting radish. We will make a stomach-friendly rice porridge. This time we will use radish and komatsuna, but you can add your favorite vegetables. Radish is rich in amylase, a type of digestive enzyme, which helps digest food and regulates the stomach. From a medicinal food perspective, it is said to cool excess heat in the body and moisten the lungs, and is also good for relieving fever, sore throat, phlegm, and coughs caused by colds. Add 100ml of the liquid that comes out when salting. Double the amount of water to 200ml. Add rice, then heat and simmer until the radish is soft. Leftover rice, such as cold or frozen rice, will be fine. Cook on low heat. Let it simmer for about 15 minutes. The amount of water released by the radish during salting varies depending on its condition, so even if you add 100ml as instructed, it may taste too salty or a little bland. If it’s too strong, add more water or rice to taste. Adding the salt-free Japanese dashi stock powder I previously introduced as a topping will improve the flavor and also replenish minerals. Your radish ojiya, which will help regulate your stomach and intestines, is now complete. Eating it will warm you from the inside out and gently care for your stomach and intestines, which work hard every day. This ojiya is perfect for maintaining good health in the coming cold season. Please make sure to make it using the water released by the radish without wasting it. Thank you for watching until the end. [Homemade Pickled Radish] 1 radish (approx. 1kg) 30g (2 tablespoons) natural salt 3-4% salt 150ml mirin 50ml rice vinegar 10ml kelp 1 bird’s eye chili (optional)

砂糖を使わずに作る、自家製たくあんの作り方です。
本みりんを煮詰めて自然な甘みを引き出し、米酢の酸味で味を整えました。
優しい甘さとまろやかな風味で、ご飯にもお茶うけにもぴったり。

添加物を使わず、素材の力だけでおいしく仕上がるので、健康志向の方にもおすすめです。
冷蔵保存で2〜3週間ほど楽しめます。
手作りならではの安心感と、自然な味わいをぜひお試しください。

📌ポイント
・砂糖不使用でもしっかりおいしい
・本みりんを煮詰めて甘みを凝縮
・大根の食感と香りを活かすやさしい味付け
・冬の常備菜やお弁当にも◎

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【自家製たくあん】
大根　　　1本(約1kg)
天然塩　　30g(大さじ2)
　　　　　塩分3～4％
本みりん　150ml
米酢　　　50ml
昆布　　　10cm
鷹の爪　　1本(省略可)

【他の甘味料で代用する場合】
甜菜糖　　55ｇ
はちみつ　40g
濃縮甘酒　130ml　

【胃腸に優しい大根おじや】
大根　　　5cm
小松菜　　1株
ごはん　　150ｇ
水　　　　200ml
大根の水分　100ml

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和風だしの素の作り方はこちら

昆布の佃煮の作り方はこちら

みりんシロップの作り方はこちら

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使用した調味料

塩
楽天　　　https://a.r10.to/hkYcv7
Amazon　https://amzn.to/45bayAZ

みりん
楽天　　　https://a.r10.to/hU4l7m
Amazon　https://amzn.to/3p3BSSz

純米酢
楽天　　 https://a.r10.to/hN2lrU
Amazon https://amzn.to/45ZSJFv

昆布
楽天　　　https://a.r10.to/hN1rXV
Amazon　https://amzn.to/465JvZe

鷹の爪
Amazon　https://amzn.to/47DrEMx

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▼宜しければチャンネル登録お願いします▼
https://www.youtube.com/channel/UCuZ2z_pydidYzoUsPgeyMHw

▼今回の動画の流れ▼
00:00　オープニング
01:03　下漬け
04:23　調味液作り
05:40　本漬け
08:18　完成
10:15　保存について
10:53　大根の水分活用(大根おじや)
13:13　分量一覧

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・フライパン&鍋セット
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・天然木の年輪まな板
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楽天　　　https://a.r10.to/hNCoV7
Amazon　https://amzn.to/3zxyKDq

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・炊飯器には戻れない炊飯土鍋
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・見た目もお洒落な高性能トースター
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#たくあん
#砂糖なし
#自家製
#砂糖不使用
#手作り
#みりん
#無添加
#大根
#レシピ