【煮ない⁉】切り干し大根、これで一生おかずに困りません。

【煮ない⁉】切り干し大根、これで一生おかずに困りません。

Take a break from the knife and cutting board…Kiriboshi radish recipe. Hello, I’m Hiro ^^ On this channel, I introduce simple and subtractive dishes. If you are interested, please subscribe to the channel and click the bell mark. I’ll be happy 🙂 I’ll cut the long one. This is dried in the sun…but it’s a little brown. I actually like the cream color. I did a little scrubbing. Pour about 500ml of water, and don’t add too much or too little water! I’ll explain later. Cover with plastic wrap to prevent it from coming out of the water, and let it sit for about 10 minutes. In the meantime add seasonings. Junmaishu and dark soy sauce vinegar (black vinegar in this case) ~Amounts of seasonings~ – Junmaishu, approx. 150ml – Dark soy sauce, approx. 150ml – Vinegar, 5ml (1 teaspoon) Be sure to try it and check. Ah, yes, it’s delicious! If you leave it for too long, the flavor will come out. By the way, boiled dishes should be kept short. We won’t use it this time, but don’t throw away this reconstituted soup! Perfect for miso soup etc. Reconstitute with an appropriate amount of water; even if you add too much, the flavor will be diluted. This radish soup is delicious. This is important, squeeze out the water well. Now, heat the seasonings. When it boils, let it boil! No, I put in too much. . Be quiet~ 🙂 Just let it cook quickly. Don’t boil it. So, just like this… I’ll get rid of the rough fever. It feels good outside. ~Tsukubai of Sawflower~ Please use your hands to loosen the koji (I used the frozen one) . Salted kelp, cut the long pieces. Perhaps because this is Shimonita natto Kyogi, a specialty product, it has a soft aroma… I like natto~ Oh, I wonder if it got rid of my fever. Add to koji. Mix carefully while loosening. Add the salted kelp and natto and mix until well incorporated. From here, it gets even more delicious. Raw ground sesame seeds, but even toasted sesame seeds that have already been roasted are OK. But it’s delicious freshly roasted. It’s OK if you fry it for a few minutes. As expected, the freshly roasted golden sesame has a nice aroma. Add it when it has cooled down. Yeah, I like this sound 🙂 Now, here’s another important thing. Grated ginger will also relieve the smell of koji and natto. If you use commercially available bonito flakes or homemade bonito flakes… as long as it’s not oxidized, leftover bonito flakes will suffice. It turns into powder in a few minutes and smells great. Oh, it looks delicious! ～Again, the quantities are～ ・Kiriboshi radish, 30g (it will be about 5 times more when rehydrated) ・Koji, 120g ・Salted kelp, 15g ・Natto, 150g ・Sesame seeds, about 50-60g (about 2 tablespoons) ・Grated ginger, approx. 1 tablespoon – Bonito powder, about 1 teaspoon This can be used for a variety of things… not to mention rice! It also goes well with noodles. And the chazuke is also good. This time, the seasoning is dry, but if you use junmai sake to make mirin, it will be sweeter. I think people who like this can’t stop… Thank you until the end. I would be happy if you subscribed to the channel and clicked the bell mark 🙂

今回は切り干し大根のレシピです。
この切り干し大根の作り方を基本に保存しておいてください。

特に、これからの時期～これさえあれば！
そのままかけて食べるだけ、、、
毎日のおかずに重宝しますよ、プラス栄養満点です。
ぜひ、作ってみてくださいね～(^^ゞ
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🌿今回～おおよその分量～
【調味料】
・純米酒、150㎖
・濃口醬油、150㎖
・酢、5㎖(小さじ1)

【材料】
・生麹、120g
・納豆、150g
・塩昆布、15g
・炒りごま、50～60g
・かつお粉、小さじ2ぐらい
・おろし生姜、少し～小さじ2ぐらい
・切り干し大根、30g

※切り干し大根の効能は⁉
特にカルシウムは生の大根の数十倍にもなる。
鉄分も凄く豊富で貧血予防にもいい。
食物繊維もたくさん！腸内環境にも最適です。
※クリーム色で、よく干されたもの～特に天日乾燥がいいですね。
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#切り干し大根
#切り干し大根の作り方
#切り干し大根アレンジ
#切り干し大根レシピ
#切り干し大根レシピ煮物以外
#ひろの時間