Sunday, January 21, 2007

Pickled Daikon

This recipe is part of "A Taste of Terroir"


In Japanese, Daikon means "large root" and it is a mild flavoured, white radish. Appearance wise, it looks quite like a large and heavy carrot. When choosing look for ones that are firm with a nice taut skin. You should always peel them before using as the skin can be bitter.

Most commonly they are steamed or boiled or added to slow-cooked stews where they will act like sponges and absorb all the flavours. They can also be served raw - shredded as an accompaniment to many traditional Japanese dishes.

Pickling, as is done in this recipe is another traditional Japanese Method. On a side note, if you wish to tint your daikon to give it a pink colour, just add a few red Shiso leaves to the pickling mixture and it will naturally colour the daikon.

pickled daikon

Pickled Daikon

200 grams Daikon
100ml Sake
50ml Mirin
500ml water
1/2 teaspoon salt
1 teaspoon sugar

Peel and slice the daikon into thin ribbons.

Place the sake, mirin, water, sugar and salt into a saucepan and bring to a gentle simmer, stirring to ensure the solids are dissolved.

Add the daikon ribbons, making sure they are all under the liquid and let it come back to a simmer.

Remove the saucepan from the heat and allow the daikon to infuse for 20 minutes.

Store in a sealed glass jar and place in the fridge to chill.

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