いきいきライフ: 大根とかつお節

2014年1月24日

大根とかつお節

冬になってから作り始めた大根の漬物が凄く旨いので、三五八漬け、麹ヨーグルト漬け、ぬか漬けなど様々な沢庵漬けに楽しんでいる。冬の大根はおでんで食べるのもブリ大根で食べるのもどれも旨いが、沢庵の旨さも素晴らしいと思う。
宅配野菜にも大根が入っているが、葉付きの時と無い時がある。1週間ほど吊るしてしんなりしてから漬込むが、葉がないと吊るすのが難しい。今朝吊るし始めた大根はグルグル巻きに巻いて水分が無くなっても落ちないように干す。
手づくりしたかつお節も、だいぶ細くなってきたのでそろそろ出汁取りに使おうと思う。(hide)

Pickled radish started making it from getting in the winter, so very delicious, have fun in pickled radish pickles various SAGOHACHI pickles, KOHJI YOGURT ZUKE, and NUKAZUKE pickles.
I think of winter radish to eat in Oden also to eat in yellowtail radish also delicious none, but fact of the pickled radish also great.
Radish is also contains vegetable home delivery, but when there is no time of the leaf with. Take advantage of someone after I tender and hung about a week, it is difficult to hang with no leaves.
Radish began hanging hang out this morning so as not to fall even if the moisture lost by winding to winding round and round.
I think I try to use in soup stock up soon dried bonito that was also handmade, so has narrowed considerably.(hide)