Daikon no Tsukemono
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Daikon no Tsukemono
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Tart and crunchy, Japanese daikon no tsukemono is pickled daikon radish that accompanies most main dishes.
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Ingredients
- 2 lb daikon radish , cut into slices about ¼ inch (6 mm) thick
- 2 fresh red chilies (or dried red chillis, cut into thin rings or small pieces (optional))
- ½ oz. ito kombu (dried seaweed or katsuobushi (dried bonito))
- 4 tablespoons rice vinegar plain
- 1 tablespoon sake (or mirin)
- ½ cup caster sugar
- 2 tablespoons salt
Instructions
- Place the daikon slices in a bowl and sprinkle them with 2 tablespoons of salt.
- Mix well, preferably by hand to evenly coat all the daikon slices with salt.
- Cover the daikon with plastic wrap with the plastic wrap touching the surface of the daikon, and leave to marinate for 4 hours.
- Combine rice vinegar, sake or mirin and sugar in a small saucepan and bring to a boil over medium heat.
- Once the sugar has dissolved, remove the pan from the heat and let it cool completely.
- After 3 hours of marinating, drain and squeeze the excess water from the daikon slices. (do not wash them).
- Place the daikon slices in a large bowl and sprinkle them with ito kombu (dried seaweed) or katsuobushi (dried bonito) or a mixture of the two and mix.
- Finally add the rice vinegar/sake or mirin/sugar mixture and mix.
- Wait 30 minutes before eating.
- Keep for a maximum of 1 week, covered, in a cool place.
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