Enjoy the crispy texture of this daikon tsukemono recipe, which is ready by simply slicing and marinating! It's a perfect, easy-to-make preserved side dish for your everyday meals. It also makes a great accompaniment to rice.
Ingredients
Main Ingredients (Makes a generous portion)
- Daikon Radish 1/2 medium (approx. 500g)
- Chili Pepper 1
Seasonings
- [A] Soy Sauce 4 tbsp
- [A] Cooking Sake (Rice Wine) 3 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Vinegar 2 tbsp
- [A] Sugar 2 tsp
- [A] Dashi Powder 1/2 tsp
- Salt 1/2 tbsp
Steps
- Peel the daikon radish using a peeler. Rinse the peeled skin and pat it dry.
- Thinly slice the daikon radish and the peeled skin into 2mm thick pieces.
- Place the sliced daikon radish and skin in a bowl, sprinkle with 1/2 tbsp salt. Mix well and let it sit for 10 minutes.
- After 10 minutes, firmly squeeze the daikon radish to remove excess water.
- Cut the squeezed daikon skin in half.
- In a pot, combine Soy Sauce 4 tbsp, Cooking Sake (Rice Wine) 3 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Vinegar 2 tbsp, Sugar 2 tsp, and Dashi Powder 1/2 tsp. Heat over medium heat. Once it boils, continue to heat for about 30 seconds, then turn off the heat.
- Add the squeezed daikon radish and the cut skin to the pot. Heat over medium heat until it reboils, then turn off the heat.
- Add the Chili Pepper 1 and mix briefly to incorporate the marinade.
- Cover the pot tightly with plastic wrap and let it cool down. Marinate in the refrigerator for about 30 minutes.
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