There are so many kind of Japanese pickle since the preservation is one of the key components when you talk about Japanese cooking.
in today's Japanese pickle recipe, I used fried daikon radish.
As a preservation purpose, 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 to my dish.
Dried daikon radish is crunchy & chewy texture soaking up all the yummy pickle marinade.
I keep this dried radish pickle in a fridge and enjoy with rice, noodles through out the week.
Dried radish pickle is a 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 mins ( not including the time for re-hydrating)
<Cook time> 1 min
40g of dried daikon radish
3 ½ tbsp of rice vinegar without MSG
2 tbsp of water
2 tbsp of mirin without MSG
2 ½ tbsp of soy sauce
4g of konbu
the zest of yuzu, lime, lemon
1: Re-hydrate the dried daikon radish. Drain the water and squeeze the excess moisture. Cut into bite size pieces.
2; In a pot, add mirin then bring it to a boil and off the heat immediately to just evaporate the alcohol. In a container, mix in vinegar, soy sauce, water, konbu, chili pepper and mirin. Add 1 and toss everything together. Sit them for over night. Transfer onto the plate and 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 onion, leek, carrot, celery and cucumber. Just remember to sprinkle tiny bit of salt and massage them and squeeze the excess moisture before marinating with dressing. This process will help to keep the crunchiness of vegetables.
・Mirin contains alcohol. Make sure to evaporate the alcohol.
・Personally, I need chili flakes in this recipe!
・ Never toss the liquid of dried daikon radish! It can be a vegetable soup stock along with piece of konbu!
<Recommended side dish>
Store it in a air-tight container in the fridge for 5 days.