Japanese Pickled White Radish
Tsukemono,(pickles) is very famous healthy dish in Japanese cuisine. No Japanese meal is quite complete without a good pickle side dish.The simplest meal is nothing more than a bowl of rice and umeboshi (pickled plum), but tsukemono are also served at the most sophisticated and complex feasts. The pickling process is done in various methods depending on desired flavor and length of storage. Some are preserved for only 1-2 days to 5-10 years.
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For those who likes Daikon(white Radish) like me, here is the free and easy Japanese pickled daikon recipes.
Pickled White Radish with Chili
Ingredients:
1 red chili
100g daikon
1 tsp salt
Preparation:
Remove the seeds from the chili and slice into very thin strips. Remove skin and thick outer layer of daikon. Cut in half and then slice thinly. Place daikon and chili in a large bowl, sprinkle with salt and toss to combine. Cover with a sheet of plastic wrap or waxed paper and place a heavy weight on top to press the vegetables down. Let stand for 2 days in refrigerator. Wash thoroughly under cold water to remove excess salt before serving.
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I love both tsukemono and umeboshi. I miss eating those. Thanks for sharing the recipe
I love every kind of Pickled White Radish, I love chili too! But I always add many chili in this dish. :p
Hmm…Love it – Nice Share
Looks so delicious!
Thanks for the recipe!
[...] (ãŒã‚Šï¼‰ã€€is a type of Japanese tsukemono and it normally uses young ginger. You can always get it at Asian market which are artificially [...]
[...] youlin placed an observative post today on Diet Recipe – Daikon TsukemonoHere’s a quick excerptRemove skin and thick outer layer of daikon. Cut in half and then slice thinly. Place daikon and chili in a large bowl, sprinkle with salt and toss to combine. Cover with a sheet of plastic wrap or waxed paper and place a heavy weight … [...]
[...] friends total of 8 person) ordered almost every dish from the menu. Tasted on every single dish, daikon tsukemono, fresh sashimi, cool hiyayako with nori topping, agedashitofu.. and enjoyed with the drunk. We [...]