Takuan no Kimpira (Fried Daikon Radish Pickles) ｜ Our Regional Cuisines

1. Slice ‘"takuan" (slice into half moon for thick "takuan") and soak into water for a day to remove salt. (Change water sometimes)

2. Put 1 and water into a pan to simmer. Place them on a strainer. Add water and boil them again until they become soft. (Remove the smell and saltiness of "takuan" thoroughly.)

3. Put them on a strainer to drain water.

4. Heat vegetable oil on a pan, then fry 3 lightly and add soy sauce and sake to simmer. You can add "niboshi dashi" (=soup stock from dried sardine) when you add seasonings.

5. Remove seeds from red chili pepper and finely chop. Add it to 4. (Spicy one makes dishes tastier.)