7 recipes of daikon (white radish). Takikomi gohan, furikake, soup and so on!

Hello, everyone. Welcome to my channel. I am a researcher. Today, I will introduce you to seven types of root recipes. In this video, I would like to express one Japanese word. It's good. ワンガリマタイは,ケニョン女性です. ワンガリマタイ is, Kenyon woman is. I'm spreading this word to the world. 完美是, 垃圾和灵魂的意思. ◎ What is the meaning of "good"? I use the roots, skin, leaves to make seven different recipes. I'll make you a meal with roots. I'll cook the root with a nice sauce. I'll use the root of the tree. I'll cut the skin off the root. I'll use the perfect one. I'll use the appearance of a root leaf. I'll use the leaves of the root. And finally, I'll use the root soup. I'll use you. You can enjoy the roots a lot. This video is a little longer, but, I want to be a very interesting, informative video. Let's try it! This is a beautiful root leaf. In Japan, usually leaves are cut. I bought it for the Green Growth Special. The leaves are abundant in the Newtonian. The leaves and roots are separated. I'll cut you off. I'll wash you. I'll wash it clean. 葉も切ります. 葉も切ります. 葉も切ります. 葉も切ります. I'll take it. I'll make you a meal with the root. I'll use the ball pad. This part is sweeter than the part below. The root will be bitter. It's going to be harder. This part's skin is thicker than the part below. I'll peel off your skin a little thicker. It's like this. 皮皮皮皮皮皮皮 You can use it on other dishes. Okay. You can also use a peeler. I'll cut it in half. 1cm small cut. It's beautiful. I'm not going to. This is the leaves of the root. This green color, makes your dishes cleaner. Put it in the fridge. Next is oil fry. 油揚げは, is fried with tofu. Add sweetness and richness to your rice. I'll cut it in small pieces. I'll get back to you. I'll fry the oil fry. 200g of rice is ready. Add water, mix it quickly. I'll throw away the water. I'll wash your rice. Add water. I'll transfer the water to the bowl. Next, I'll take the root. I'll put the dishes down. I'll put 250g of rice in the pot. Next, I'll put in 230g. I'll put 10g in you. I'll put 10g of oil in it. I'll put a little salt in the end. I'm going to mix it up. I'll put some oil in it. I'll put in the root. The root is 100g. Cover up, I had a great meal. I can open the lid. It smells like a root. Then, I'll put the root. It's wonderful. I put it on your plate. And finally, I'll put you in. It smells wonderful. The sweetness of the roots and the sweetness of the rice, It's good for any food. Next, I'll make a big root with a sauce. I'll use the middle part of the root. I'm going to skin you. The roots are very soft. There's too much water. The surface is slippery. Then, cut the end. This is a traditional Japanese work. It's called a "mentor". The menus are beautifully finished. The other side will do the same. I'll cut it in like this. This way, the taste of the sauce is very strongly contaminated. I'll put the root in the pot. Next, add water for washed meals. This water pulls sugar from the root, I'll make a white root. I'm not going to lie. Covered with wood. I'll light the fire. If it starts to boil, I'll stop the fire. I'm in the middle of a fire. 30 minutes passed. I'll check if it's there or not. OK. The end is easily burnt. Stop the fire, I'll move you. Add water and cool. Keep your cool. Good. Cold. I did. This is 300 grams. My mother is 20 grams, Rice and oyster sauce 10 grams, 塩少々、 I'll add the root. Rice oyster sauce, keeps the beautiful white color of the root. I'll use the drop cap, and I'll be quick. In the meantime, I'll make a bag of bonnet flakes. Put the boots on the kitchen paper, It folds like this. If you get too hot, I'll add a bag of boots and a bag of fries. I'll return the cover in 30 minutes. My scent is very good. I remember you in winter. I'll cover it and wait. Then, I will make the sauce. I'm using this white flavor, the strongest flavor. 味は優しく甘い味である. 80 grams of alcohol, I'll add 60 grams to it. OK. I'll light the fire. If you boil it, you will weaken the fire. I'll take the alcohol out. About two minutes passed. add flavor. If you use salty, I recommend sugar. I'll add the sauce with the flavor. Then, add oil. I'm mixing it up. It's all right. The sauce has come out. I'll warm up the roots. When the roots get hot, I put out the fire. I'll put it on the plate. I'll put the roots on the olive oil. I'll put a lot of money into it. The root and the taste are very emotional. I'll add a little sauce to the root. Good lookin'. I'll finally use you. Yes, the root of the sauce came out. It's easy to cut with chopsticks. I'll be right there. The taste of the sauce draws out the sweetness of the root. Next, I will make a simple salad of roots. I'll use the following section. The upper part is a bit bitter. Today, I'll cut it in small pieces. This cutting is called "かつらむき" in Japanese. Keep cutting. I'm going to be a little bit more careful. You are very good. I'll spread it out. If you cut it in small pieces, it will taste delicious. I'll let you in. The smell is a little bit scented. This salad is a good fit with greasy ingredients. For example, chicken or fish. Add the root sauce to the salad. I'll mix it up. I'll add the sauce. And finally, I can ride a potato freak. The root sauce is very refreshing. Next, I'll make the skin of the root into a pickle. I'll use the skin of the root. Cut in half, about 3cm thick. Cut to a length of 1 cm. This size will make the chinchilla taste good. I mix the ingredients of the sauce. 酒15g、 oil15g、 Red kiddo please. 砂糖5g add to it. I'll add some oil. When the bread is warm, I put the skin of the root. I'm going to go. If you burn it, I'll put out the fire. Then, I'll add the source material. 砂糖 can also be added. The sauce smells very good. I'll cook it up. If the sauce is cooked, Put out the fire. I'll show you. OK. I have a chicken. I'll put it on your plate. It's perfect. I've got some great pickles. This dish is really recommended. Next, I will make the leaves of the root a frika. I'll use it to make you a chick. I use it to make a great meal. The lower part of the leaf, I'll make you a good lunch. I'm going to cut it. - I'm not going to. I cut the leaves of the root. I'll be back in a few minutes. The food will be good. If you leave the leaves for two minutes, I'll put in 5g of oil. I'll be in the bed. I smell the oil. I put spices in the root leaves. And finally, I'll put in the button flake. I can ride you. The root leaves have come out. Next, I will make the leaves of the root. I put a big root in a big pot. It's about 90 seconds. Put it in cold water. It makes you boil. 沸騰したら取り出し、 the water will boil ≈ squeeze the extra water. It's important to make your own good smell. Cut the leaves of the root to 3 cm long. Put it in the container. I'll make some of the root leaves too. I'll use this chair. Add the leaves of the root. Save it for 2 hours. Two hours have passed. Let's prepare your dishes. This dish is called赤え. I'll bet you. And finally, I can ride a bonnet flank. Yes, the leaves of the root have come out. Very healthy dishes. And finally, I will make a big root soup. My pleasure. I'll express you in great Russian. The lower part of the root is represented by a Great Riddish. It makes you spin lightly. To smooth out the great dishes, OK, it is beautiful. This is it. Add a little salt. I'm going to be a big rookie. by rising, I'll add the root leaves. flavored with oil. I'll see you later. A little thin, Add salt and oil. Then, add water and great dishes. So, I'll taste it a little thicker. Add water and chestnut powder. I'll add the great dishes. I'll mix it up again. 沸騰したら火を止め、 I'll put it in a soup bowl. Great dishes are thinly visible. And finally, I'll add you to the soup. The smell of you makes the soup perfect. Open up. There are many roots of taste, 味、 You can enjoy the smell. Thank you for watching. Did you have fun? There are many Japanese recipes. I'm glad you enjoyed the great cuisine. Looking forward to next time. Have a good day. I'm also here.