【あるもので作りたい日のあなたへ】ストック食品だけでご飯が進む最高の常備菜を作りました。『切り干し大根とツナのサラダ』

Hi, I'm Sakura Shokujitakoro. Today, I made my favorite side dish salad using dried daikon radish and tuna. Dried daikon radish reminds me of simmered food. However, the texture of dried daikon radish and tuna and the condensed sweetness of dried daikon radish are the best. If you watch this video, you will know how to handle dried daikon radish and how to eat it deliciously. You can always stock dried daikon radish and tuna at home, so this recipe is perfect for when you don't want to go shopping. Let's get cooking! First, I will prep the dried daikon radish and tuna. I will use 30g of dried daikon radish and tuna today. If there is any left over, I can turn it over the next day and eat it deliciously, so don't worry. Then put 30g of dried daikon radish and tuna in a colander and loosen it lightly. At first, wash it quickly, but at that time, the umami will flow together, so you need to loosen it by hand first so that you can wash it in a short time. Once you've loosened it, you're ready to go. Let's ask Mr. Sakura in the water. This is Sakura in the water. After moving to the water, wash it quickly so that the dirt on the surface can be washed away and replace the water. There is dust on it while it is drying, so it is necessary to wash it off quickly at first. After washing it quickly, drain it and throw away the washed juice immediately. Then squeeze the dried daikon radish tightly and drain it. I will tell you in detail later why to drain it well here. After squeezing it, put it back in the bowl. This completes the washing of dried daikon radish. If you wash it more than necessary here, the umami will flow, so it is recommended to wash it quickly and quickly. Then go back to the kitchen and add 200 ml of water here and loosen it lightly. After loosening it, leave it for 10 minutes and return the dried daikon radish. This amount of water and the return time are very important, and even if there is too much water, the umami will be lost, and even if you return it too much, the texture will be soft. So 10 minutes with 200 ml. This time is the best time to make a salad. By the way, when choosing dried daikon radish, there is only one thing I care about. Is it domestic or Chinese? The price will change by about twice, but I think there is a price difference in this taste. If you look at the label on the back, you can see whether it is domestic or Chinese. By the way, this is a Chinese product. I can't put out the package because it's an honest impression, but when I take a bite, the taste is thin and there is a lot of roughness and bitterness, so I don't think it's delicious even if I eat that much. When I eat domestic products, the sweetness and roughness are much less. Of course, it depends on the variety, but in my experience, this ratio is high, so I choose domestic. One more thing. This is a different type of domestic product, but it costs twice as much as the dried daikon radish used this time. But please take a closer look. Can you see that the higher one is brown? Depending on the time and storage environment, it turns brown due to the chemical reaction of the maze and reaction, and it is not damaged, so you can eat it with confidence. But when I eat it, the umami is increasing, but the roughness and unique smell are coming out, so if you don't wash it thoroughly, something like bitterness will remain. But if you wash it that much, the umami will come out together, so my standard is that it is not browned in Japan. First of all, it is best to choose this and use it before it turns brown. I made a mistake a little, but back to cooking. Prepare a bowl and add 1 tablespoon of mayonnaise, 1 teaspoon of white dashi, and this will add the umami of Japanese style. Open a can of tuna a little and add the oil first. Please put only the water in the bowl so that you do not put the ingredients. You think, do you use tuna again? I think so too. But isn't tuna and mackerel can too versatile? You can easily eat fish that are usually difficult to eat, so I'm very informative. When you put it all in, here is the important point of sweetness. Please put 1 1⁄2 tablespoons of kiriboshi daikon dashi stock in the sauce. Then you think, hey, Sakura, even if it's a waste of nutrition, you don't have to use it that much. Actually, this is different. This dashi stock is delicious. Please try it because you think you have been deceived. It's a soup with the umami of daikon and the refreshing sweetness of mirin. This dashi stock is delicious, so you can use it for salad. After adding it, mix it well until the sauce is thick. If you just mix it quickly, it's shabashaba. If you have a whipper, using this will make it three-dimensional in an instant. If you mix it well, you're ready. Then let's stand by until the kiriboshi daikon returns. After 10 minutes, when the kiriboshi daikon returns, squeeze it tightly and loosen it while putting it in the sauce. If you don't loosen it, it's a little hard to mix. By the way, kiriboshi daikon is dehydrated and condensed nutrition. Calcium and dietary fiber are many times more than raw daikon. So it's a food that you want to take to the table at ease. It also makes you feel good. And this dashi stock. This is really delicious, so don't throw it away and use it for soup such as miso soup. With this, you can get nutritious without throwing it away. After adding the kiriboshi daikon to the sauce, mix it well and let the sauce blend in. After blending well, add the tuna here. After adding the tuna, it's okay to just mix it up. If you mix it too much, the umami of the tuna will be lost and you won't feel the juiciness. This is enough. Then, please try it here. I'm sure you'll be surprised at the deliciousness of kiriboshi daikon. Mmm! It's delicious! And when adults eat it, please add a little more black pepper. This is also delicious. The theme of today's sauce is Japanese-style Caesar dressing. This is no doubt. This completes the salad of kiriboshi daikon. You can make it very delicious with the prepared ingredients. Then I will serve it. Today's point is the type of kiriboshi daikon and how to return it. The taste will change depending on whether it is domestic or Chinese. The return juice is also delicious if it is domestic, so the total cost is good. Please sprinkle plenty of powdered cheese on the finish. If you are interested in calories, it will be delicious if you sprinkle a little. Well then! Let's eat! Crispy and juicy! This is the best! Delicious! The crispy feeling of kiriboshi daikon is combined with the juicy feeling of tuna. This is the best side dish! This pepper does a good job again! I'm kidding, but my uniform has changed from today. This is a fake apron, but someday I would like to make an original apron. I'm still looking for a color, so I think it will change from now on. Delicious! Well then, I got it today! See you again! This is Sakura from Shokujidokoro. Tuna and kiriboshi daikon are ingredients that can be stored at home, so please try this recipe! Bye bye!