From Koutarou Kente's "Sides to Serve With" series, here's a recipe for addictive crunchy radish that's hard to resist. Simply salt-cure radish with the skin on, then marinate it in hot sweet and sour sauce for a dish that's packed with flavor. It's a versatile side dish that pairs perfectly with rice or as a snack.
Ingredients
Main Ingredients (Family-size batch)
- Radish (with skin) 300g
- Kombu (Dried Kelp) (optional) to taste
Seasonings
- Salt 1 tsp
- [A] Vinegar 1/2 cup
- [A] Water 1 cup
- [A] Sugar 4 tbsp or more
- [A] Garlic, thinly sliced 1 clove
Steps
- Cut the 300g radish into 4 wedges.
- Cut each wedge into roughly 4 baton-like strips.
- Place the cut radish in a bowl and sprinkle with 1 tsp salt for salting.
- Let sit until the radish releases water, then lightly drain excess moisture. (Key Tip!) Do not squeeze out the water to maintain the radish's crispness.
- Transfer the drained radish to a storage container.
- In a small pot, add 1/2 cup vinegar [A] and bring to a boil to mellow the acidity.
- To the pot of boiled vinegar, add 4 tbsp or more sugar [A] and 1 clove sliced garlic [A] and dissolve the sugar.
- Add 1 cup water [A] and bring to a boil again.
- Optionally, cut kombu (dried kelp) to taste into pieces similar in size to the radish.
- Pour the piping hot marinade over the radish and cut kombu in the storage container. (Key Tip!) Pouring the hot marinade infuses the radish with flavor and creates a crunchy texture.
- Once cooled slightly, cover with a lid and let it marinate overnight. (Key Tip!) Marinating overnight allows the radish to fully absorb the flavors.
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