【５品】大根１本使い切り！管理栄養士の作り置きレシピ🧑‍🍳✨

【５品】大根１本使い切り！管理栄養士の作り置きレシピ🧑‍🍳✨

The flavor and texture of radish vary slightly depending on the part It’s recommended to use different types according to the dish! The upper part of the radish is sweeter and suitable for salads The center is moist and soft, making it recommended for stews The lower part has less moisture and a strong spiciness Recommended for grated daikon and pickles ~Daikon and Kanikama Namul Salad~ The leaves of the daikon radish can be chopped and added to miso soup or stir-fried dishes Daikon leaves are rich in beta-carotene and calcium Don’t throw away the daikon skin; use it in another recipe◎ Radishes contain a lot of digestive enzymes They help with digestion and can prevent bloating and heartburn Digestive enzymes are sensitive to heat, so it’s best to eat them raw Add color and crunch with cucumbers Increase preservation by removing moisture through salting It also has the effect of mellowing the unique spiciness and bitterness of radish Canned tuna or chikuwa can be used instead of crab sticks! By adding protein-rich ingredients, the taste and nutritional value increase To enhance preservation, it’s important to thoroughly wring out the moisture Salted kelp: 2 pinches
Vinegar: 1/2 teaspoon
Grated garlic: 1/2 teaspoon
Sesame oil: 2 teaspoons
White sesame seeds: 1 tablespoon Adding a small amount of vinegar sharpens the flavor and prevents it from becoming dull Storage period: Approximately 4 days in the refrigerator The skin of the daikon can be used in a different dish◎ For simmered dishes, peeling the skin thicker allows the flavor to penetrate more easily 1 teaspoon of grated ginger from a tube is also okay It’s recommended to store ginger by soaking it in water! Grill it over medium heat starting from the skin It’s okay if it’s not cooked through yet, as it will be simmered later! If the radish is hard, heat it for an additional minute at a time Vinegar 100cc
Soy sauce 50cc
Mirin 50cc
Sugar 2 tablespoons Cover with a drop lid and simmer on low to medium heat for 20 minutes Vinegar has the effect of dissolving the calcium in chicken drumsticks Vinegar also helps with the absorption of calcium A recommended menu for when you don’t have an appetite Storage period: about 4 days in the refrigerator Braised eggplant and thick fried tofu with grated daikon The tightly intertwined tip is delicious when grated like daikon radish The spicy component of radish has strong antioxidant properties It helps prevent an increase in active oxygen and is great for anti-aging The juice contains many nutrients, so it’s recommended to utilize it instead of throwing it away Adding a little when cooking rice makes it taste better♪ Make cuts in the skin to enhance the absorption of flavor Thick fried tofu is rich in high-quality protein and B vitamins Rich in calcium and soybean isoflavones, which are beneficial for bone growth By grilling the eggplant with the skin on, you can keep it healthy without using too much oil Coat the entire skin with oil to prevent discoloration Water 100ml
Noodle dipping sauce (4x concentrated) 3 tablespoons Storage period: about 4 days in the refrigerator Stir-fried pork and daikon peel When the skin of the radish is cut lengthwise, it has a good crunch The skin of the daikon radish is rich in vitamin C and dietary fiber Vitamin C is important for creating beautiful skin and boosting immunity Dietary fiber helps regulate your digestive health No need to grease the pan Soy sauce 2 tablespoons
Mirin 2 tablespoons
Sake 2 tablespoons Storage period: Approximately 4 days in the refrigerator Soy sauce 80cc
Vinegar 80cc
Sugar 5 tablespoons Mix well and pour into the container after dissolving the sugar Storage period: Approximately one week in the refrigerator

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