日本料理に欠かせない, 小鉢 の材料です。昆布などの海藻と, 大き目に切った歯応えのある大根を乾燥してます。水で戻して, 油で炒めます。もう一度水を加えて, 味醂, 醤油, 砂糖で味付けして, 水分が無くなるまで煮込めば出来上がりです。お酒にもよく合います。

It is indispensable for Japanese cuisine, it is a material of small bowl. We are drying the seaweed such as kelp and the radish with a big cut. Fry it with water and stir it with oil. Add the water again, season it with sweet sake, soy sauce, sugar and boil it until the moisture disappears. It also goes well with sake.