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  • Writer's pictureMiwa

<MISO YOGURT PICKLES>

Updated: Feb 7






 


<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)


<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!

  

2023/07/22 MIWA








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