【砂糖不使用】切って漬けるだけ！皮も葉もワタも全部使う。これを食べたらもう市販には戻れません。作り置き常備菜にオススメ

【砂糖不使用】切って漬けるだけ！皮も葉もワタも全部使う。これを食べたらもう市販には戻れません。作り置き常備菜にオススメ

This time I’d like to make a refreshingly fragrant yuzu turnip pickle. This is an elegant pickle made with thinly sliced ​​turnips, reminiscent of Kyoto’s senmaizuke. I’ll be using all the turnip leaves, so please enjoy it until the very end. This time I’m using a bunch of small turnips, containing 7 turnips. Turnips can vary in size depending on the type, so I’ll prepare about 500g of the white root part. Separate the leaves from the root. There is mud left at the base of the leaves, so wash them thoroughly. Wash the turnips well too. It’s fine to pickle them with the skin on, but this time I’ll peel them and use the peeled skin in another dish. A peeler makes it easier to peel. I’ll set the turnip skin aside as I’ll be using it in another dish later. Cut into slices about 3-5mm thick. If you use a slicer to slice into 1-2mm thin slices, it will have a texture similar to senmaizuke, so you can cut however you like. I’ll also be pickling the turnip leaves, but there’s a lot, so I’ll only use 1/3 of them. I’ll save the remaining turnip leaves for another dish I’ll introduce later, so I’ll cut them into quarters. Put the sliced ​​turnip in a bowl and add salt. I’ll add 10g of salt, which is just under 2 teaspoons for the weight of the turnip. After adding the salt, I’ll mix it so that it’s evenly distributed. Since the leaves are thin, they will wilt quickly. The leaves have a stronger fiber, so the salt does not penetrate as easily as the white root part, and it takes longer for them to release moisture. Therefore, I’ll use a little more salt than the root. Once the salt has soaked in, I’ll leave it for 20-30 minutes until they’re wilted. While I’m waiting for the moisture to release, I’ll make the pickling liquid. I’ll bring 100ml of mirin to a boil and bring it to a boil. Once it’s boiling, I’ll reduce the heat to low and simmer for about 3 minutes to evaporate the alcohol. After 3 minutes, I’ll turn off the heat and let it cool. The yuzu were small. So I prepared three, which weighs about 120g each. If you have a large yuzu like the ones sold at supermarkets, just one will do. To make it easier to squeeze out the juice, apply light pressure with your hand and roll it on a cutting board. Thinly slice only the yellow skin on the surface of the yuzu. Try to avoid getting any white part in it. If you do get any white part in it, you can just remove it later. If it’s difficult to peel with a knife, use a peeler to peel it. Cut the cut yuzu skin into thin strips. The aromatic components of yuzu are packed in oil sacs on the surface of the skin, so cutting them into small pieces will help bring out the aroma. Yuzu seeds can be used in a variety of ways, such as to make yuzu soy sauce or lotion. I often store them in the freezer until I have a certain amount and use them all at once. I’ve introduced how to use yuzu seeds in another video. The video is listed in the description, so please take a look. Squeeze the juice. The aroma of yuzu Limonene has a relaxing effect and promotes blood circulation, making it useful for preventing stress and chills. Keep the white pith after squeezing the juice as it will be used in another recipe later. If there are any small seeds in it, remove them. Once the mirin from which the alcohol was removed has cooled, add the yuzu juice. Add the kelp while cutting it. Adding the kelp will add umami, but you can omit the kelp. After 30 minutes, it’s time to start pickling . Today we will be pickling in a zip-top storage bag, so prepare it. The turnip is thin, so hold it between your hands to prevent it from cracking, and squeeze out the water. Squeeze it tightly so that the seasoning liquid does not get diluted by the water from the turnip . Squeeze the water from the turnip leaves as well and transfer them to the bag. The water that comes out of the turnip can be used in soups and hot pot dishes. Recipes for using it are introduced in another video, so if you’re interested, please take a look. Add the yuzu peel you just cut and the pickling liquid. Gently knead to mix, then remove all the air from the bag and seal the top. Flatten the bag and leave it in the refrigerator for about 3 hours. After 3 hours, you will see that the seasoning liquid has soaked into the bag. You can store it in the bag or transfer it to another container. Your yuzu turnip pickles are ready . Enjoy ! The aroma is fresh and the refreshing taste is irresistible. The more you chew, the more the sweetness and umami of the turnip fills your mouth. The leaves are also chewy and have a nice, moderate bitterness that is very delicious. It is still in a lightly pickled state now, but if you let it sit for a day, the flavor will soak in even more and it will become even more delicious. It will last for about 1 week to 10 days in the refrigerator. Make a Shiraae using the turnip leaves and skin that you didn’t use earlier. Drain the tofu. You can also use silken tofu, but for Shiraae, firm tofu is better as it has less moisture. I recommend wrapping it in paper towels, placing a weight on top, and leaving it to drain for about 15 minutes. If you want to drain it quickly, you can microwave it at 600W for about 3 minutes to save time. Cut the turnip leaves into bite-sized pieces. Cut the turnip skin into small pieces as well. You can also add other vegetables to your liking. This time, I’m adding carrots, so I’ve cut them into thin strips. Mushrooms such as shiitake mushrooms would also be delicious. Next, boil the cut vegetables. I want to boil the firmer vegetables first. After boiling for a while until they are soft, add the turnip skin. You can just boil the turnip skin quickly so it doesn’t get too soft. After boiling for 2-3 minutes, put it in a colander and let it cool. The tofu has now been drained. Change the paper towels and wipe off the moisture again. For the dressing, add sesame paste to the tofu. If you don’t have sesame paste, you can substitute it with ground sesame or unsweetened peanut paste. Add half a tablespoon of soy sauce and two pinches of salt, then mix well until smooth. Shiraae usually contains sugar, but we won’t be adding it this time. Taste it and if you want to add sweetness, add 1-2 tablespoons of sugar or your favorite sweetener. Add the vegetables you boiled earlier. After mixing, taste and adjust the salt as needed. It can be stored in the refrigerator for about 5 days, but depending on the vegetables used and how well it is drained, it may become watery, so it is recommended to eat it as soon as possible. It has a rich flavor that you wouldn’t believe is made from leftover turnip skin and leaves, making it a side dish worthy of being the main dish. With one bite, the aroma of sesame and the gentle sweetness of tofu spread, making it a dish that will have you eating away at your chopsticks. Make a simple yuzu tea using leftover yuzu pulp. Compared to authentic yuzu tea, which uses the skin and juice, the flavor is milder, but the pulp is also packed with nutrients, so it is perfect for using up without waste. This is a recipe for: Finely chop the yuzu pulp. Put the yuzu pulp in a pot, add about 3 tablespoons of water , and bring to a boil. Simmer over low heat until the pulp is translucent and the water has almost evaporated, then turn off the heat. This time, we’ll be using honey for sweetness, but it’s best not to heat the honey if possible, so we’ll transfer it to a jar and add it later. If you’re using powdered sugar such as cane sugar or beet sugar, add it at this stage and simmer over low heat until dissolved. Transfer it to a jar and once it’s cooled, add the honey. Use 50g of honey (adjust to your liking, between 50-100g). Mix well and it’s done! Refrigerate and it will last for about a month. Add it to hot water or tea. It can also be enjoyed on bread or crackers like yuzu jam. These recipes are all delicious, so you can use up all the yuzu without wasting it. Thank you for watching until the end. [Yuzu Turnip Pickles] 500g turnips, 2 teaspoons salt, 100g turnip leaves, 1 teaspoon salt, 100ml mirin, juice of 1 yuzu, peel of 1 yuzu, 1 sheet of dried kelp

今回ご紹介するのは、爽やかな香りが広がる柚子かぶ漬け
京都の千枚漬けを思わせる、上品でさっぱりとした味わいが楽しめる一品です
薄く切ったかぶに柚子の香りがしみ込み、噛むほどに甘みと旨味が広がります

かぶの葉も一緒に使い、余った皮は白和えにするなど、無駄なく丸ごと味わえるレシピをご紹介しています
寒い季節にぴったりの、爽やかでやさしいお漬物です

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

▼柚子関連の動画はこちら▼

・柚子大根のレシピはこちら

・柚子白菜のレシピはこちら(漬け汁活用①)

・柚子の種で作る化粧水(種活用)

・柚子の種で作る柚子醤油(種活用)

・たくあんの作り方(漬け汁活用②)

・キムチの作り方(漬け汁活用➂)

・柿柚子の作り方

・柚子リンゴの作り方

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【柚子かぶ漬け】
かぶ　500ｇ
塩　　小さじ２　
かぶの葉　100ｇ
塩　小さじ1
みりん　100ｍｌ
柚子果汁　１個分
柚子の皮　１個分
乾燥昆布　１枚

【かぶの葉と皮の白和え】
かぶの葉　　　　　　　　　　　　　　　　　　　　　　　　　　　
かぶの皮
人参　1/3本
豆腐　1丁
ねりごま　大さじ2
ピーナッツペーストやすりごまで代用可
醤油　大さじ1/2
塩　ふたつまみ～
砂糖を入れる場合　大さじ1～2

【ワタだけのゆず茶】
柚子のワタ
水　大さじ3～
蜂蜜　　50～100ｇ
別の甘味料で代用可
✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

▼使用している材料▼

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

味醂
楽天　　　https://a.r10.to/hU4l7m
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昆布
楽天　　　https://a.r10.to/hN1rXV
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醤油
楽天　　　https://a.r10.to/hYkG2J
Amazon　https://amzn.to/4dOKXSF

蜂蜜
楽天　　　https://a.r10.to/hPjmeX
Amazon　https://amzn.to/3XBv6lX

ねりごま
楽天　　　https://a.r10.to/hgD3OA
Amazon　https://amzn.to/3z1UcjI

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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
00:48　作り方
09:24　完成＆保存
10:30　葉と皮消費レシピ
14:55　柚子わた消費
17:07　分量一覧

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▼愛用品紹介▼

・グリーンパン　フライパン&鍋セット
YouTubeチャンネル【シクロエの家】

・天然木の年輪まな板
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・簡単に切れ味復活！包丁研ぎ
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・ハンドブレンダー
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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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https://www.amazon.co.jp/shop/influencer-cb7f55f0?ref_=cm_sw_r_cp_ud_aipsfshop_aipsfinfluencer-cb7f55f0_C8ECHZFYG3HBCZSHJDSC

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＃ゆずかぶ漬け
#漬物
#柚子
#作り方
#簡単レシピ
#白和え
＃ゆず大根
#ゆず茶