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[Simmered radish] Taste with 3 simple tips ♪ Easy recipe that anyone can make without failure!

We will introduce how to make the classic radish recipe "simmered radish" easily, in a short time ♪ With just 3 tips, anyone can make a simmered radish that tastes good 👍 Moreover, there is no smell, and there is also a merit that you can make it with little seasoning ✨‼️ This recipe perfectly solves problems such as "taste does not stain," "boiled down," "odor is anxious," "seasoning is often" ✨ It can be applied to any simmered radish recipe, so please refer to it 😊

🔶 material 🔶

Radish: 1 / 2 cut (350g)

　　　　

Soy sauce: 20g

Mirin: 20 g

Sugar: 1 tsp

Granule soup stock: 2 / 1 tsp

Water: 400 g

⭐ Calories & PFC ⭐

One boiled radish

35 Kcal

P: 0.9 g

F: 0.1g

C: 7.6 g

⬇️ ☻ calories, please see here ☻ ⬇️

Ideal allocation in the case of 2000Kcal a day

　

Breakfast: 600 Kcal

Distribution ➡️ Lunch: 800Kcal

Dinner: 600 Kcal

Intake P (protein): 75 g

(standard) F (fat): 55.6g

C (carbohydrate): 300g

🍀 Travel 🍀

Daikon is one of the oldest vegetables in Japan. The origin of the name changes from "One" to "Onekon" → "Daikon" as it looks, and it is one of the rare vegetables that can be understood in English.

# radish _ recipe

Mass consumption

2025/11/20 Edited to

大根の煮物をより美味しく作るための追加のポイントをご紹介します。まず、大根の切り方ですが、厚めにカットすることで煮込む際に崩れにくく、しっかりした食感が楽しめます。また、隠し包丁を入れることで味が染み込みやすくなるだけでなく、加熱ムラも防げます。皮の厚い部分は丁寧にむくと、より食べやすくなりますが、省略しても問題ありません。電子レンジを使って事前に加熱する方法もおすすめです。大根を水を張ったボウルに入れて600Wで15分ほど加熱すると、その後の煮る時間が短縮され、味も早く染み込みます。臭みもこの工程でかなり軽減されるので、ぜひ試してみてください。煮る際はフライパンを使うと、大根同士がぶつかって崩れるのを防げます。中〜強火で両面約8分ずつじっくり煮ると、型崩れせず味がしっかり染み込みます。この方法でガッツリ煮ても煮崩れしにくく、調味料も控えめで済むのでヘルシー。最後に、煮た大根をバットに取り出し、ジップロックに入れて冷蔵庫で一晩寝かせると、味がさらに馴染んで絶品のしみしみ大根に仕上がります。これらのコツを押さえれば、短時間で美味しい大根の煮物が作れます。ぜひ参考にしてみてください！

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