Ōsakazuke 大阪漬
| Prefecture | Osaka (大阪府) |
|---|---|
| Region | Kinki |
| Japanese name | 大阪漬（おおさかづけ） |
| Reading | Ōsakazuke |
| Home area | Osaka City |
| Main ingredients | It's a very simple thing. |
History and Origins
A shallow type. It's a dish that has been carved out of large roots and coverings and that has been salted along with the stem. We can eat in a few hours or so. This name is attributed to what is often made in the Osaka region.
When It Is Eaten
It is often eaten around the 11th of February, which is the beginning of a large root or top. Now they're being eaten every season.
How It Is Eaten
If you cut the fabric with a large base and root, and then cut it into strips, then you will find that the root leaves, red pepper, and pepper are cut into pieces, as well as the amount of salt in each skin of the young. When it gets rough, you will squeeze the water into a pan and place it on a bowl.
Recipe — Serves 4
Ingredients
- 1/3 daikon radish
- 5 daikon leaves
- salt, to taste
Method
- The large roots are cut into strips of about three inches [5 cm], the leaves are cut fine, and the salt is added to them.
- If you boil the water and wash it, it will be taken to cool water. When it's cold, cut the water and squeeze it by hand. Put it in a ball, put it in about a half teaspoon of salt, mix it lightly, and fill it with a refrigerator for two hours.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.