Radish Vinegared Salad- Japanese home cooking class in Tokyo
In Tokyo, the weather has been like midsummer continuously. Eating vinegared dishes when it’s hot is effective for stimulating appetite and recovering from fatigue.
Furthermore, vinegared dishes have an antibacterial effect that helps prevent food poisoning and are also suitable for low-salt cooking.
Here is an introduction to a simple vinegared dish.
Vinegared Radisih- Japanese home cooking class in Tokyo
Vinegared Radish (Radish Sunomono)
Ingredients
Radishes: 200g
Mizkan "Kantan-su" (Easy Vinegar): 60cc
Instructions
Wash the radishes thoroughly and make shallow cuts on them.
Place the radishes in a container and pour Mizkan "Kantan-su" over them. Let them marinate.
If Mizkan "Kantan-su" is not available, prepare the substitute vinegar mixture below:
Vinegar: 40cc
Sugar: 15g
Dashi broth: 10cc (powdered dashi can be used)
Mix these ingredients well before using.
Vinegar（いろいろ使えるかんたん酢)- Japanese home cooking class in Tokyo
Tips
Making shallow cuts on the radishes helps the flavor penetrate better.
Marinate in the refrigerator for several hours or more to allow the flavors to meld.
This simple and refreshing dish is a great way to enjoy radishes with a mild sweet and sour taste.
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