A simple pickled daikon recipe that results in a satisfyingly crisp texture. The gentle sweetness of granulated sugar and the refreshing tang of vinegar create a perfect balance that pairs wonderfully with rice. Easily made in a zip bag and ready in just 3 hours in the refrigerator! Ideal as a side dish for bento boxes or as a snack.
Ingredients
Main Ingredients (2 servings)
- Daikon Radish 500g
- Kelp 5g
- Chili Pepper 1 pc
Seasonings
- [A] Soy Sauce 100ml
- [A] Granulated Sugar 50g
- [A] Vinegar 2 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Honey 1 tbsp
- [A] Water 5 tbsp
Steps
- Peel 500g Daikon Radish.
- Cut the daikon radish in half lengthwise, then into quarters lengthwise.
- Cut the daikon radish into bite-sized, irregular pieces.
- In a small pot, combine 50g Granulated Sugar, 1 tbsp Mirin (Sweet Rice Wine), and 5 tbsp Water.
- Heat over medium heat to dissolve the granulated sugar. Once dissolved, reduce to low heat and continue to dissolve completely.
- Turn off the heat and add 2 tbsp Vinegar and 1 tbsp Honey.
- Heat until the mixture simmers around the edges of the pot. Turn off the heat, add 100ml Soy Sauce, and mix well to create the pickling liquid.
- Place the cut daikon radish, 5g Kelp, and 1 Chili Pepper into a zip bag.
- Pour the warm pickling liquid into the zip bag.
- Gently massage the contents through the bag for 30 seconds to 1 minute.
- Remove the air from the bag, seal the opening, and secure tightly with a rubber band or similar. Removing air thoroughly helps the flavors penetrate better.
- Allow to cool to room temperature, then refrigerate for at least 3 hours.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。