Rinse 500 g rakkyo, then toss with 30 g salt and let sit for 1 hour.
Drain the rakkyo and rinse thoroughly under cold water.
Combine 200 g water, 100 g sugar, and 2 g Takanotsume chili pepper in a saucepan.
Sesli anlatım, porsiyon ayarı ve daha fazlası
