<MISO YOGURT PICKLES/ぬか漬け風漬物>
▶VEGAN
＜Yield> 2 servings
<Prep time> 10 minutes (does not include marinating time)
<Cook time> 0 minutes
<Ingredients>
1 small carrot (80g)
1 small cucumber (80g)
50g daikon/ turnip
Marinade
4 tbsp soy yogurt/ regular yogurt (100g)
3 tbsp yellow miso
★Find Japanese ingredients here.
<Directions>
1. Thinly slice (about ¼ inch) the carrot, cucumber and turnip.
2. Into a container, mix together the miso paste and yogurt. Add in the vegetables (step 1) and toss them to coat. Let it sit in the fridge for at least 16 hours to a max of 48 hours. Rinse off the marinade under a faucet and transfer to a plate.
<Miwa’s tips> ※Watch more on YouTube!
1. If you want to keep the pickles for more than 2 days, make sure to wash off the marinade then store it in a container, otherwise the pickles would be too salty.
2. Soy yogurt is the best for this recipe.
3. Leftover marinade can be utilized in a soup such as tomato soup and miso soup. If you add your choice of oil to the leftover marinade, it makes a delicious dressing. No wasting^^
<Storage time>
Store in an air-tight container in the fridge for up to 5 days after removing the marinade.
★Do you need any help on starting Japanese cooking at home? Click here!
This MISO YOGURT PICKLES is great to be served in this tableware.
<MIWA’s recommendations♡>
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2023/07/22 MIWA
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