【保存版】大根のはりはり漬け作り方『漬物歴４０年』伝承したい大根レシピ
2.3 میلیون بار بازدید -
4 سال پیش
-
It's been 40 years since
It's been 40 years since I made pickles. Introducing the traditional recipe of pickled radish Harihari. We will teach you the professional tips for making really delicious Harihari-zuke! Introducing the "pickle-only pot" that I have been using for 40 years, and the 1/3 wooden spatula.
▼ Please subscribe to the channel.
@inakasoba-kawahara
▼ Material
Radish: 2kg
Soy sauce: 2 cups
Vinegar: 1 cup
Sanon Tou: 400g
Ginger: Appropriate amount
Umeboshi: 3-5 pieces
Salt: 45g
Chili pepper (Kagawa Mototaka): 1 bottle
https://amzn.to/3oaRhdl
▼ How to make
1. 1. Peel the radish skin thickly with a peeler
2. 2. Ginkgo radish with a width of 1 to 2 mm
3. 3. Scrape ginger with a scrubbing brush and shred
4. Put seasoning in a large pot and let it boil.
5. Let the salted radish rest overnight
6. Squeeze the above radish firmly on the net
7. Put in boiling soup stock and simmer for about 5 minutes
8. Separate the ingredients and soup stock to remove the water from the soup stock.
9. Combine the ingredients and soup stock again, and when it cools, separate it into broth and ingredients.
10. Put the pickled Harihari in a small bag and store it frozen.
▼ Point
Squeeze the water of the radish firmly
Completely remove the water from the broth
The taste of simmered food soaks in when it cools
Can be stored frozen for 1 year if divided into small pieces
Boiled fish is ideal for boiled fish
――――――――――――――――――――――――――
▼ Related videos
Easy 30 minutes] Professional instruction on how to make yuzu radish
【簡単30分】ゆず大根の作り方をプロ伝授！柚子の風味を最大限生かすコツ
How to make dried daikon (simmered food)
【保存版】切り干し大根の作り方｜伝承したい！本物の切り干し大根レシピ
4 types of radish drying (sun-dried)
【プロ直伝】４種類の大根の干し方（切り干し大根作り方）【先人の知恵】
[Secret] Boiled radish "skin" Don't throw away the radish skin!
【秘伝】大根「皮」の煮物 大根の皮は捨てちゃダメ！【料亭の大根煮物】
[Traditional cuisine] How to make butterbur radish
【伝統料理】ふろふき大根の作り方｜『米のとぎ汁』で料亭の味を再現！
――――――――――――――――――――――――――
▼ Countryside Soba Kawahara
Facebook page: Facebook: inakasobakawahara
Map: https://goo.gl/maps/zySHiXbvqtdZTfqx8
#Radish Harihari-zuke
#Harihari-zuke
#Radish pickles
#Radish recipe
▼ Please subscribe to the channel.
@inakasoba-kawahara
▼ Material
Radish: 2kg
Soy sauce: 2 cups
Vinegar: 1 cup
Sanon Tou: 400g
Ginger: Appropriate amount
Umeboshi: 3-5 pieces
Salt: 45g
Chili pepper (Kagawa Mototaka): 1 bottle
https://amzn.to/3oaRhdl
▼ How to make
1. 1. Peel the radish skin thickly with a peeler
2. 2. Ginkgo radish with a width of 1 to 2 mm
3. 3. Scrape ginger with a scrubbing brush and shred
4. Put seasoning in a large pot and let it boil.
5. Let the salted radish rest overnight
6. Squeeze the above radish firmly on the net
7. Put in boiling soup stock and simmer for about 5 minutes
8. Separate the ingredients and soup stock to remove the water from the soup stock.
9. Combine the ingredients and soup stock again, and when it cools, separate it into broth and ingredients.
10. Put the pickled Harihari in a small bag and store it frozen.
▼ Point
Squeeze the water of the radish firmly
Completely remove the water from the broth
The taste of simmered food soaks in when it cools
Can be stored frozen for 1 year if divided into small pieces
Boiled fish is ideal for boiled fish
――――――――――――――――――――――――――
▼ Related videos
Easy 30 minutes] Professional instruction on how to make yuzu radish
【簡単30分】ゆず大根の作り方をプロ伝授！柚子の風味を最大限生かすコツ
How to make dried daikon (simmered food)
【保存版】切り干し大根の作り方｜伝承したい！本物の切り干し大根レシピ
4 types of radish drying (sun-dried)
【プロ直伝】４種類の大根の干し方（切り干し大根作り方）【先人の知恵】
[Secret] Boiled radish "skin" Don't throw away the radish skin!
【秘伝】大根「皮」の煮物 大根の皮は捨てちゃダメ！【料亭の大根煮物】
[Traditional cuisine] How to make butterbur radish
【伝統料理】ふろふき大根の作り方｜『米のとぎ汁』で料亭の味を再現！
――――――――――――――――――――――――――
▼ Countryside Soba Kawahara
Facebook page: Facebook: inakasobakawahara
Map: https://goo.gl/maps/zySHiXbvqtdZTfqx8
#Radish Harihari-zuke
#Harihari-zuke
#Radish pickles
#Radish recipe
4 سال پیش
در تاریخ 1399/11/04 منتشر شده
است.
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