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[Ingredients] Refrigerate for about 1 week
Japanese Radish: 1
Soy sauce: 250 ml
Fish soup stock (4 times concentrated): 2 tablespoons (MENTSUYU or your favorite soup stock is OK)
Vinegar: 2 tablespoons
Sake: 100ml
Mirin: 100ml
Appropriate amount of pepper
Sugar: 2 tablespoons (Luo Han Guo will make it even lower sugar ♪)
Sesame oil: 3 tbsp
Garlic: Teaspoon 2 (raw is recommended ♪)
[Raw radish leaves and Japanese pepper FURIKAKE]
● Radish leaves
● Turnip leaves (of course you don't have to)
● CHIRIMEN JAKO: 30g
● Sesame oil
● Mirin: 2 tablespoons
● Fish stock (4 times concentrated): 2 tablespoons (soy sauce is also OK)
● Katsuobushi: 2 packs
● Roasted sesame seeds
● Sansho (personally highly recommended)
* I think the amount of seasoning will change depending on the amount of leaves.
Add mirin, fish stock, and dried bonito little by little and decide while tasting.
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