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.
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▼ 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
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▼ 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
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