This recipe for pickled accordion radish uses plenty of seasonal radishes and is incredibly easy to make by simply pickling them. The crispy texture is addictive and perfect with rice or as a snack. The simple seasoning makes it impossible to stop eating.
Ingredients
Main Ingredients (2 servings)
- Radish 300g
Seasonings
- [A] Water 400ml
- [A] Salt 2 tsp
- [B] Soy Sauce 1 tbsp
- [B] Vinegar 1 tbsp
- [B] Sugar 1 tbsp
- [B] Dashi Powder 2/3 tsp
- [B] Sesame Oil 1 tsp
Steps
- In a bowl, combine 400ml water and 2 tsp salt and mix to create a saltwater solution.
- Peel 300g radish.
- Slice the peeled radish into 5mm thick rounds.
- Place bamboo skewers on both ends of the sliced radish rounds and make cuts at 1-2mm intervals on one side, ensuring not to cut all the way through.
- Flip the radish over, rotate it so the cut side is at a 45-degree angle, and make cuts similarly. [Key Tip!] If the cuts are too far apart, the radish will not open properly, so make fine cuts at 1-2mm intervals.
- Submerge the accordion radish in the prepared saltwater and let it soak for about 10 minutes until softened.
- In a cooking bag, combine 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 2/3 tsp dashi powder, and 1 tsp sesame oil. Mix well to create the pickling liquid.
- Once the radish is soft, squeeze out the water by hand. [Key Tip!] Be careful not to squeeze too hard or unevenly, as this can cause the radish to break.
- Place the squeezed radish into the cooking bag with the pickling liquid, remove the air, seal the bag, and let it pickle for about 20 minutes.
- The radish is ready when it has absorbed the flavor and changed color. Serve immediately on a plate, or store in an airtight container for consumption within 3 to 5 days.
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