Bottom of daikon near the leaves is the best, sweet. Front near the root is not nice and spicy.<\/p>\n
\u5927\u6839\u304d\u3093\u3074\u3089<\/strong> Stir fry daikon? \u67da\u5b50\u5927\u6839 Yuzu daikon<\/p>\n Cut daikon into 1cm x1cm x 4cm (3 fingers wide\/long) sticks, leave it in salt (use finger to try the flavour, a bit salty is fine) for 1-2 days.<\/p>\n Discard the water came out from daikon when it turn soft, add vinegar about 1\/4 of daikon enough to flavor, a bit of sugar and thin slices of yuzu skin. Amount of sugar and yuzu changes with different daikon. <\/p>\n * this is last year note somehow, mom doesn’t remember she had done such thing. (Make \u3060\u3057 – sugar, (milin and sake maybe), yuzu skin cut to small pieces, boil well and add to daikon and leftover yuzu skin.)<\/p>\n \u7d2b\u5927\u6839\u306e\u304a\u308d\u3057<\/p>\n Mash daikon and add \u304b\u3064\u304a\u3001\u3061\u308a\u3081\u3093\u3058\u3083\u3053\u3001\u30dd\u30f3\u9162\u3084\u91a4\u6cb9<\/p>\n \u7c95\u6c41<\/p>\n Boil water with \u6606\u5e03 on small fire, while grilling salted salmon. Slice daikon and carrot, cut \u3061\u304f\u308f to half and then slice.<\/p>\n Break \u9152\u7c95, mix with \u3060\u3057 by sift and make paste.<\/p>\n Peel salmon, take small bones out and put big bone in as \u3060\u3057 source. Add meat daikon carrot and \u3061\u304f\u308f.<\/p>\n Mix miso(?) by sift, serve with \u6c34\u83dc in red bowl.<\/p>\n","protected":false},"excerpt":{"rendered":" Bottom of daikon near the leaves is the best, sweet. Front near the root is not nice and spicy. \u5927\u6839\u304d\u3093\u3074\u3089 Stir fry daikon? Slice \u5927\u6839 and \u306b\u3093\u3058\u3093 into thin strings, pan fry with oil, add soy sauce, mirin, dry chilli … Continue reading
\nSlice \u5927\u6839 and \u306b\u3093\u3058\u3093 into thin strings, pan fry with oil, add soy sauce, mirin, dry chilli (cutted) and \u713c\u304d\u3044\u308a\u3054\u307e<\/p>\n