Does anyone value the slow life?
‘Making pickles’ is one of Japanese traditions which is more of a mother’s recipe carried over through generations but….unfortunately as with any other nation, the traditions are slowly dissipating with the influence of ‘CONVENIENCE’ which we modern people seem to value and explore; a belief to feel the evolution of being born human.
I personally do not make a lot of pickles but this radish pickle is a one of my husband’s favorites, a Taiwanese side dish which is quite easy and tastes great!!! The radish come abundant during the cold winter season and it is a great pickle to store in you cold dark pantry for the upcoming party season.
さすがに都会に住む我家では『漬物漬け』はなかなか場所がございません。
大根を天日干しにして、大量に漬け込みたいという願望にさらされますが我家の漬物はこの程度が丁度良く、手頃、簡単で比較的即席。
主人が昔通っていた新橋の台湾料理屋が良く食べたと、、
味を何とか試行錯誤して再現している漬け物。
どうも『醤蘿蔔（ジャンローポウ）』というらしい。
天日干しの大根ができれば、、即席でできます。
お正月や人が集まるシーズンには重宝する一品です。
Pickled Radish in Soy Sauce | 大根の醤油漬け 醤蘿蔔（ジャンローポウ）
Ingredients –
- 1 Large Radish
- 1 Teaspoon Japanese Pepper (Sansho0
- 3~4 cloves of red dried chili
- 150cc Dark Soy Sauce
- 4 Tablespoons Shaoxing Rice Wine (or Japanese Sake as a replacement)
- 50g Sugar (or 25g of sugar & 25g of mirin)
- 1 Tablespoon Sesame Oil
(Preparation)
(Drying the radish) Wash well and peel the outer skin, cutting it to approx. 5cm length. Dry the radish in a breezy ventilated environment. I would normally dry it under a shaded breezy balcony, for about 2 days. Once you start seeing the skin shrinking, it is ready for use.
(Cooking)
- Using a frying pan, under low heat – combine the sesame oil, Japanese sansho pepper, dried red chili and let it sizzle.
- Add the dark soy sauce, shaoxing rice wine and sugar; bring it to boil.
- Let is cool before use.
- Put the dried radish in the sauce, try not to touch the radish with you hands to avoid infection.
- Blend the dried radish and sauce, to let it soak for about 1 day; mixing it the next day.
- Best eaten after 4~5 days. Preserve in a cool dark place.
Pickled Radish in Soy Sauce | 大根の醤油漬け 醤蘿蔔（ジャンローポウ）
<材料>
- 大根（正味）・・・・400ｇ
- 花椒・・・・・・・・小匙1
- 鷹の爪・・・・・・・3～4本
- 醤油・・・・・・・・150cc
- 紹興酒・・・・・・・大匙4（無ければ日本酒でも）
- 砂糖・・・・・・・・50ｇ(半分 みりんを使用)
- ごま油・・・・・・・大匙1（食べる時お好みで）
作り方：
- まず大根は皮をむいて長さ5センチ、太さ1㎝角の格子切りにし、ザルに広げて一晩生干しにする。風通しがいいところに置きます。
- 漬け汁を作る。油ならしした中華鍋にごま油大匙1を入れ、花椒、鷹の爪を入れて火を入れる、トロ火。
- プチプチと泡が立ってきたら紹興酒、醤油、砂糖を加え、煮立ったら火を止めボウルに入れてそのまま放置して冷ます。
- 干した大根を漬け汁に入れる。この時大根、漬け汁の両方とも手で触らないように。触るといたみやすくなるからな。
- しばらく置いて大根がしんなりしてきたら均等に漬かる様一度混ぜる。
- そのまま1日漬けたら、完成。出来上がりから4～5日が一番美味しく食べれる。
I value the slow life, of course. I make my own sauces at home. They are tastier and complement each meal without worry about contaminants by allergens. Pickles are some of my favourites to make, too. xo
We tend to leave the vegetables under the sun which make the vegetable produce sweetness and then pickle them. No worries on artificial contamination…
Thank you. That sounds nice. I will try sunning them next summer. xo
I love to eat pickled radish, which happens to be this season’s fruits and vegetables, in the practice of the people of Taiwan, will radish cut into small pieces and add salt, to remove its water, so easy to save, then flavored vinegar and sugar. 🙂
Have a nice day!
Hum….Taiwan people makes lovely food. My husband is a great fan of Taiwanese food!!!!! (which I try to reproduce imitating people’s recipes)