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Takuan
Ingredients:
Dried daikon
Salt
Togarashi (red pepper)
Dried eggplant's leaflets
Komenuka
Takuan-zukenomoto (seasoning for takuan preparation)
Preparation:
1. Dry daikon
2. Dried eggplant's leaflets, pepper and takuan-zukenomot mix with salt.
3. Filter komenuka and mix with eggplant.
4. Tier komenuka and daikon into a barrel, put dried leaflets between daikon's layers.
5. The density of the upper layers must be higher then lower ones.
6. Cover the barrel with a lid and put a heavy stone on it. Moisture will disappear in a week.
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