This addictive side dish, 'Soy-Marinated Radish Pickles,' introduced by Koki Kikutake, is a perfect accompaniment to rice. Its crisp texture and gentle sweetness make it ideal for bento boxes and snacks. Once you try it, you won't be able to stop eating it, so it's perfect to make a large batch for storage.
Ingredients
Main Ingredients (Generous Batch)
- Radish 200-250g
- Kombu 5cm
Seasonings
- [A] Sugar 2 tbsp
- [A] Soy Sauce 3 tbsp
- [A] Vinegar 2 tbsp
- [A] Grated Wasabi 1/2 tsp -
Steps
- Slice Radish (200-250g) with moderate thickness.
- Do not peel the radish. This is for a crisp texture.
- Cut the radish in half, then into half-moon shapes (like ginkgo leaves). Thinly slicing creates a crisp texture.
- Add Sugar (2 tbsp) to the sliced radish and massage it in. This is a key step! Massaging with sugar draws out excess moisture, creating a crisp texture and allowing the seasonings to penetrate better.
- Firmly squeeze out the excess moisture from the radish. This is a key step! Removing moisture ensures a crisp texture and improves flavor absorption.
- Add Kombu (5cm), Soy Sauce (3 tbsp), and Vinegar (2 tbsp) to the squeezed radish and mix well.
- Place the seasoned radish in a plastic bag, remove as much air as possible, and let it marinate. This speeds up the marinating process.
- After marinating overnight, transfer to a storage container.
- Optionally, mix in Grated Wasabi (1/2 tsp - ) just before serving.
- Mix quickly to allow the wasabi aroma to develop.
- Soy-Marinated Radish Pickles, Wasabi Flavor, are ready!
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