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Ingredient
Soy Sauce Pickled Daikon
Introduce
Chef :
Hiroko ListonSoy Sauce Pickled Daikon
In a Japanese style dinner, a small dish of pickled vegetables, ‘Tsuke-mono’ in Japanese, is commonly served. My mother and her mother both used to make a variety of pickled vegetables in very large containers. I haven’t inherited the culture. However, I make ‘Tsuke-mono’ in much smaller batches using much less Salt.
Ingredient
1/4 teaspoon
Salt
2 tablespoons
Soy Sauce
2 tablespoons
Rice Vinegar
2 tablespoons
Sugar
5-10 cm
Kombu (Kelp) *optional
Cooking instructions
* Step 1
You need a right size jar or container to keep the Daikon pieces in the marinade. I have found a ziplock bag is the easiest option. Keep everything in the bag and remove the air, so that the Daikon pieces can stay in this minimal amount of marinade.
* Step 2
Marinate in fridge for 1-2 days before you enjoy.
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1. Start Small
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