柚子大根
OYAOYA
適量
15 minutes
12 hours
1
柚子大根
柚子大根
乾燥聖護院大根を昆布出汁ベースの割り酢で漬け込む、シンプルで上品な漬け物。柚子の香りが食卓を彩ります。大きめにカットして肉厚食感の聖護院大根が味を吸い込みお箸が進む一品です。
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レシピは日本料理「一凛」の橋本幹造さんに考案をいただきました。
1970年京都生まれ。18歳で料理修行を始め、その後上京し赤坂の京料理店で料理長を務める。2007年に「一凛」を開業し、2009年にミシュラン1つ星、2012年には2つ星を獲得。テレビ出演や調理道具の監修・開発を手掛け、日本料理を広めるための多方面で活躍する第一線の料理人。
材料
乾燥聖護院大根 20g
煮切り酒 適量
砂糖 40g
柚子皮 ½個分
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酢 100ml
昆布出汁 300ml
調理方法
割り酢(酢:昆布出汁=1:3=100ml:300ml)と砂糖、柚子皮を鍋に入れ、ひと沸きさせる。
煮切り酒を吹きかけた乾燥聖護院大根を半日ほど漬ける。
Dried Shogoin radish
Plump and springy, rich and sweet and delicious
Shogoin daikon is one of Kyoto's representative traditional vegetables, said to have originated in the Shogoin area of Kyoto in the late Edo period. The large, round roots are full of moisture, soft yet resistant to falling apart when cooked, and have a subtle sweetness.
Due to its fine-grained flesh, drying it gives it a plump, springy texture. In addition, as the moisture is removed, the umami condenses, adding richness to its subtle, elegant sweetness. The taste is quite different from fresh daikon.
■ Made with Shogoin daikon, a traditional Kyoto vegetable
■ Thickly cut for a plump, springy texture
■ Great for stews or adding to noodles
■ Using it in kiriboshi daikon (dried daikon) adds a unique touch.
How to Use Dried Shogoin Daikon
Besides soups and miso soup, it pairs well with bacon, so we recommend simmering it together in consommé. It's also great pickled in honey. You can enjoy the finished daikon syrup mixed with soda or hot water.
How to rehydrate dried Shogoin daikon
■ Also recommended to use in sweets when pickled in honey
■ Its thick texture makes it perfect for ingredients in miso soup and more
Daikon pickled in honey: I remember as a child, whenever I had a sore throat or felt a cold coming on, I would always drink "honey daikon" with hot water. We've recreated that with dried Shogoin daikon. Recipe here
Shogoin Daikon Harihari-zuke: We also recommend making a quick harihari-zuke style pickle to enjoy with onigiri. Recipe here
Product Overview: Dried Shogoin Daikon
Ingredients: Shogoin daikon (from Kyoto Prefecture)
Producer: Echie Nosan: Aims for environmentally and people-friendly agriculture, cultivating crops using homemade compost.
Net Content:
- 20g: For a trial
- 20g x 2 bags: For gifting to friends
- Large capacity pack 80g: For repeat customers
- 200g (simple packaging): For those who cook daily
- 500g (simple packaging): For restaurants, or individuals for large consumption
Country of Origin: Kyoto, Kyotango
Best Before: 180 days from manufacturing date
How to enjoy: Recommended for use in dishes after rehydration or in stews.
Click here for commercial supply of domestic dried Shogoin daikon
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