Pickled Dried Daikon Radish(Knife-free recipe)- Japanese home cooking class in Tokyo
Let me introduce a pickled dish made with kiriboshi daikon, a traditional Japanese ingredient. This dish features an irresistible combination of crunchy texture, sweet and tangy flavors, and a spicy kick. It’s perfect as a side for rice, a snack to accompany drinks, or as a palate cleanser. The unique texture of dried daikon, harmonized with the umami of kombu and the heat of chili peppers, adds a vibrant touch to any meal.
切り干し大根の漬物- Pickled Dried Daikon Radish- Japanese home cooking class in Tokyo
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Ingredients (for 2 servings)
Dried daikon strips (kiriboshi daikon): 20–30g
Kombu (kelp): 5cm-Pre-cut it using kitchen scissors.
Toasted sesame seeds: 1 teaspoon
Seasoning (A)
Sugar: 2 teaspoons to 2 tablespoons
Soy sauce: 1 tablespoon to 1/2 cup
Vinegar: 1 tablespoon to 2/3 cup
Red chili pepper: 1/2 to 2 (sliced, adjust to taste)
Pickled Dried Daikon Radish- Japanese cooking class in Tokyo
Please book from here.
Instructions
Prepare the Dried Daikon
Rinse the dried daikon briefly, then soak it in plenty of water for about 10–20 minutes to rehydrate. Once softened, squeeze out the excess water thoroughly.
Make the Pickling Marinade
In a bowl or pot, combine all the ingredients listed under (A) and mix well.
Tip: If the sugar doesn’t dissolve easily, you can heat the mixture in the microwave for about 1 minute or warm it in a pot and let it cool before using.
Marinate
Add the prepared daikon to the marinade and mix well. Add the toasted sesame seeds and sliced chili pepper.
Let the Flavors Meld
Let it marinate for about 15 minutes to allow the flavors to blend. It’s ready to eat! Store in the refrigerator; it will keep for about a week.
Tips
Adjust the seasonings to your taste. Varying the amount of vinegar or sugar changes the tanginess and sweetness.
Adding chili pepper gives it a spicy finish.
Some recipes can be made easily without even using a knife.
