Pickled Daikon Radish
This pickled Daikon radish
I am going to share is the most delicious pickled Daikon that I have ever
tasted. I am not exaggerating. I
went back to Japan at the beginning of 2017 and when I was there I visited my
Uncle and Aunt who live in Ise city. I have many relatives in Japan
but this Uncle and Aunt are my favourite. I have shared the Inari zushi recipe that I
also learnt from this Aunt Keiko .
Last
time we visited them, they treated us with delicious Sukiyaki with
melt-in-your-mouth Matsusaka Beef and also aunt Keiko served us the
pickled Daikon as a side dish. It was the most delicious pickled Daikon I have
ever tasted. Seriously, eating Matsusaka beef is lucky
enough but that Pikcled Daikon radish was more delicious than
the Matsusaka beef to me.
Ingredients
·
1 kg Daikon Radish
·
50 g salt
·
54 ml rice vinegar
·
9 ml mirin
·
100 g sugar I used Muscobado
sugar
·
15 g bonito flake
·
15 g threaded kelp
Instructions
1.
Wash the daikon radish and slice it about
15cm long and 5mm thickness.
2.
Sprinkle salt over the sliced daikon and
toss them to evenly coat daikon with salt.
3.
Leave it for 6-7 hours.
4.
Combine the rice vinegar, mirin, and sugar
in a small saucepan. Bring it to boil over medium heat, when all the sugar has
dissolved, turn the heat off and let it cool down.
5.
After 6-7 hours, drain and squeeze out the
excess water off the sliced daikon radish. ( do not wash them )
6.
Lay the daikon radish into a large
container and sprinkle a little bit of bonito flake, kelp, and vinegar mixture.
Repeat the process until all the ingredients are used.
7.
Leave it in room temperature for a
week.
Recipe
Notes
Leaving it for a week to mature time is not
included in the cooking time.
Source ;Click
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