Boiled radish
Ingredients (2 servings)
Radish (12 cm in length)
400g
For lower boiling
water
Appropriate amount
Rice (raw rice)
1 tablespoon
(A) Water
600ml
(A) Soy sauce
1.5 tbsp
(A) Sake
1 tablespoon
(A) Mirin
1 tablespoon
(A) Sugar
1/2 tbsp
(A) Granule Japanese style
1 tsp
Precautions for enjoying cooking safely
How to make
1.
Cut the radish into 3 cm wide slices, peel it thickly, chamfer it, and make a cross cut to a depth of about 1 cm.
2.
Put 1 or more water and rice in a pan and bring to a boil over high heat.
3.
When it boils, reduce the heat to low and simmer for 15 to 20 minutes.
Four.
Try sticking a bamboo skewer, and when it passes smoothly, remove it from the heat, cool it with running water, and take it out.
Five.
Put (A) and 4 in a pan so that they do not overlap, bring to a boil over high heat, reduce to low heat, and simmer for about 20 minutes.
6.
Turn off the heat and let it sit until it cools, soaking in the flavor. When you eat it, reheat it and you're done.
Radish (12 cm in length)
400g
For lower boiling
water
Appropriate amount
Rice (raw rice)
1 tablespoon
(A) Water
600ml
(A) Soy sauce
1.5 tbsp
(A) Sake
1 tablespoon
(A) Mirin
1 tablespoon
(A) Sugar
1/2 tbsp
(A) Granule Japanese style
1 tsp
Precautions for enjoying cooking safely
How to make
1.
Cut the radish into 3 cm wide slices, peel it thickly, chamfer it, and make a cross cut to a depth of about 1 cm.
2.
Put 1 or more water and rice in a pan and bring to a boil over high heat.
3.
When it boils, reduce the heat to low and simmer for 15 to 20 minutes.
Four.
Try sticking a bamboo skewer, and when it passes smoothly, remove it from the heat, cool it with running water, and take it out.
Five.
Put (A) and 4 in a pan so that they do not overlap, bring to a boil over high heat, reduce to low heat, and simmer for about 20 minutes.
6.
Turn off the heat and let it sit until it cools, soaking in the flavor. When you eat it, reheat it and you're done.