Updated: Mar 3
There are so many kinds of Japanese pickles out there since preservation is one of the key components when you talk about Japanese cooking.
In today's Japanese pickle recipe, I used dried daikon radish. As for preservation methods, I have lots of dried ingredients in my pantry. I'm very grateful for having dried ingredients ready for anytime I want inject more nutrition into my dishes.
Dried daikon radish is crunchy & chewy in texture. It is great at soaking up all the yummy pickle marinade.
I keep this dried radish pickle in the fridge and enjoy it with rice and noodles throughout the week.
Dried radish pickles are the perfect side dish to have in summer!
<JAPANESE PICKLED RADISH/ 切り干し大根の漬物>
＜Yield> 3 servings
<Prep time> 8 minutes (does not include time for rehydrating)
<Cook time> 1 minute
3 ½ tablespoons rice vinegar
2 ½ tablespoons Soy sauce
2 tablespoons water
2 tablespoons Mirin
4g of kombu
yuzu zest, lime zest, lemon zest
1. Rehydrate the dried daikon radish. Drain the water and squeeze out the excess moisture. Cut into bite sized pieces.
2. In a pot add the mirin then bring it to a boil. Once it has reached a boil remove from heat immediately. You are performing this step to evaporate the alcohol. In a container mix together the vinegar, soy sauce, water, kombu, chili pepper and mirin. Add in the rehydrated daikon and toss everything together. Let them sit overnight in the fridge. Transfer to plates and now it's ready to be enjoyed!
・You can adjust the amount of vinegar to your liking.
・You can swap dried daikon radish for fresh vegetables such as onions, leeks, carrots, celery and cucumber. Just remember to sprinkle a tiny bit of salt and massage them into the vegetables first. Then squeeze the excess moisture out before marinating with the dressing. This process will help to keep the crunchiness of the vegetables.
・Mirin contains alcohol. Make sure to evaporate the alcohol first.
・Personally, I need chili flakes in this recipe!
・ Never toss the liquid of dried daikon radish! It can be used as a vegetable soup stock along with piece of kombu!
<Recommended side dish>
Store in an air-tight container in the fridge for up to 5 days.
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