Original: English

Pickled Daikon and Cucumber

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

This pickled daikon and cucumber recipe is incredibly easy – just chop and marinate。 The flavors meld perfectly in just one hour, making it an addictive dish that pairs wonderfully with rice and drinks. We'll also share tips on how to remove bitterness and ensure the flavors soak in. Don't miss the featured Kkimpira-style pickled daikon peel recipe as well. Give it a try!

Steps

Peel the daikon radish. Set aside the thick peels.The trick here! Peeling thickly allows the flavors to penetrate better.
🕒 01:33
Cut the daikon radish into 1cm thick slices, then into 1cm cubes.
🕒 01:54
Trim the ends off the cucumbers, cut them into 4 pieces each, then cut each piece in half lengthwise, and then in half again lengthwise.
🕒 02:19
In a zip-top bag, combine the chopped daikon radish and cucumber. Add 1 tsp of salt and mix to coat evenly.
🕒 02:09
Remove excess air from the bag, place it on a tray, and let it sit for 10 minutes to draw out moisture. The trick here! Drawing out moisture removes bitterness and helps the flavors soak in.
🕒 03:00
Peel the ginger and cut it into thin julienne strips.
🕒 03:18
In a pot, combine [A] Soy Sauce 3 tbsp, [A] Cooking Sake (Rice Wine) 3 tbsp, [A] Vinegar 1.5 tbsp, [A] Mirin (Sweet Rice Wine) 2 tsp, [A] Sugar 1 tbsp, and [A] Dashi Powder 0.5 tsp. Bring to a boil over medium heat.
🕒 03:33
Once boiling, reduce to low heat and simmer for about 30 seconds to evaporate the alcohol. Let it cool down and set aside until ready to use.
🕒 03:54
Finely julienne the reserved daikon peels (60g).
🕒 04:37
Heat sesame oil in a frying pan over medium heat for about 30 seconds.
🕒 04:52
Add the julienned daikon peels to the heated pan and stir-fry.
🕒 05:03
Once the sesame oil is distributed, add [B] Cooking Sake (Rice Wine) 1 tsp and continue to stir-fry.
🕒 05:13
When the daikon peels are about half-cooked, add [B] Sugar 0.5 tsp and [B] Mirin (Sweet Rice Wine) 1 tsp. Stir-fry for about 30-40 seconds.
🕒 05:21
Finally, add [B] Soy Sauce 0.5 tsp and [B] Grated Sesame Seeds 0.5 tsp. Stir-fry for another 20-30 seconds to complete the Kkimpira-style pickled daikon peel.
🕒 05:40
Drain the salted daikon radish and cucumber in a colander and gently squeeze out excess water before returning them to the zip-top bag. The trick here! Thoroughly removing moisture helps the flavors penetrate better.
🕒 06:08
Add the julienned ginger and the prepared dressing to the daikon radish and cucumber in the bag. Mix well to coat everything.
🕒 06:38
Gently knead the mixture, remove any air, and seal the bag.
🕒 06:50
Marinate in the refrigerator for 1 hour. Gently massaging the bag occasionally will help the flavors soak in more effectively.
🕒 07:03
Once it has reached your desired level of pickling, it's ready! The trick here! If the flavor is perfect after 1 hour, drain the excess pickling liquid and store in the refrigerator (lasts about 3-4 days). The remaining pickling liquid can be reused by bringing it to a boil again.
🕒 07:21