Ingredients
Main Ingredients (4 servings)
Seasonings
Steps
- Prepare Daikon Radish 1/2 (approx. 500-600g) for preprocessing.
- Cut the daikon radish into 7-8cm segments to make peeling easier.
- Peel the skin off the daikon radish thickly with a knife. Aim to peel until you reach the change in fiber grain. (Key Tip!) When eating raw, like in pickles, it's important to peel the skin thickly as it's the source of astringency and bitterness.
- Cut the peeled daikon radish in half lengthwise. If it's thick, cut into quarters.
- Prepare a large bowl and a slicer. Slice the daikon radish, which has been cut into half-moons. The thickness is fine as it is.
- Add Salt 1/2 tsp and Sugar 1/2 tsp to the sliced daikon radish and mix thoroughly. (Key Tip!) By drawing out excess moisture from the daikon with salt and sugar, it becomes easier for the flavors to penetrate and prevents the taste from becoming diluted after pickling.
- Once the salt and sugar are evenly distributed and moisture has been drawn out, place the daikon in a colander and let it sit for 10 minutes to drain excess water.
- Make the pickling marinade. In a small pot, combine Cooking Sake (Rice Wine) 3 tbsp, Mirin (Sweet Rice Wine) 3 tbsp, Light Soy Sauce 2 tbsp, Sugar 2 tbsp, and Kombu (Dried Kelp) 2g. Add Sliced Dried Chili Peppers to your preference.
- Separately prepare Vinegar 100ml.
- After 10 minutes, confirm that the daikon radish has drained. Do not wring it out forcefully; shake the colander to lightly remove surface moisture.
- Prepare a container and add the daikon radish, draining off the moisture.
- Gently heat the prepared marinade in a pot over low heat. Bring it to a boil and let it simmer for 30 seconds to 1 minute to evaporate the alcohol from the sake and mirin.
- Once the alcohol has evaporated, add the prepared Vinegar and heat until it reboils. It should be very hot.
- Pour the piping hot marinade over the daikon radish in the container. (Key Tip!) The flavors will penetrate best as the hot marinade cools, so pour it while it's still very hot.
- Mix well to ensure the daikon radish and marinade are evenly distributed.
- To ensure the flavors meld uniformly, cover the surface tightly with plastic wrap, pressing out any air. Fold the edges of the plastic wrap inward along the container's sides.
- Once the marinade has settled, cover with a lid and let it marinate in the refrigerator overnight. It's then ready to serve!
🌾 Recommended Rice for This Dish
※HowToCook.JPが料理の特徴に合わせて選定しています。動画内でシェフが推薦したものではありません。
* Contains affiliate links
*This article contains Amazon affiliate links. We may earn a commission on qualifying purchases.
🍷 編集部おすすめペアリング
※HowToCook.JP編集部による提案です。動画内でシェフが推薦したものではありません。
シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
