Updated: May 19
<DAIKON RADISH SOY SAUCE PICKLES>
＜Yield> 4 servings
<Prep time> 6mins
<Cook time> 2 mins
6inch(140g) daikon radish skin
¼ cup water
1inch (2g) kombu
¼ cup soy sauce
1 ½ tbsp cooking sake
1 ½ tbsp Mirin
1 tsp chili flakes
1; Add kombu stock , soy sauce, sake , mirin and chili flakes in the pot. Once it comes to a boil, turn off the heat and let it cool to room temperature.
2; Peel the skin of daikon radish into ¼ inch thick and Julienning them. Soak them into 1. Keep it in the fridge overnight. Ready to be enjoyed .
<Miwa’s tips> ※Watch more on YouTube!
1; if you are sensitive to the heat, reduce the amount of chili flakes.
2; Make sure to peel the skin into thick pieces.
3; If you want to double the portions, Use 1/3 cup of soy sauce and double the rest of the ingredients.
Keep them in an air-tight container in the fridge for 7 days.
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