|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 16g|
|Vitamin C 6mg||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pickles or tsukemono (as they are known in Japanese) are essential to most meals in Japanese cuisine. They refer to all types of pickles regardless of their flavor or ingredients. Commonly, tsukemono is served with rice dishes or in a bento (lunch box), but they are often an acceptable side dish for any meal: breakfast, lunch, or dinner.
There are many varieties of pickled daikon available for sale at the supermarket, but these pickles can very easily be made at home. The average home cook can easily whip this up in 20 minutes, and you’ll be amazed at how such a small side dish of sweet, spicy, and tangy pickles instantly ups the “wow” factor to your home-cooked Japanese meal.
This recipe is easy if you’ve got an adequately-stocked Japanese pantry at home. After a trip to the farmer’s market for a fresh daikon root, you’ll be on your way to a fabulous dish of pickles.
The daikon pickles will keep in a refrigerator for one week.
1 daikon radish
3/4 cup sugar
3/4 cup rice vinegar
1 tablespoon salt
1/2 tablespoon dried kombu dashi powder
2 tablespoons sake
1 teaspoon dried red chili pepper, thinly sliced
Gather the ingredients.
Using a vegetable scrub, gently wash the exterior of daikon. Remove leafy green top.
Using a vegetable peeler, gently peel and discard the exterior of daikon skin that is discolored.
Slice daikon into approximate 2-inch long pieces and then slice into thick lengthwise pieces.
Make pickling marinade: Combine sugar and vinegar until sugar dissolves. Because sugar does not easily dissolve at room temperature, optionally, the 2 ingredients may be combined in a small pot and heated over stove on low to medium heat until sugar dissolves. Remove from heat immediately.
Allow sugar and vinegar mixture to cool.
Add salt, dried dashi powder, and sake to the pickling marinade. Mix well to combine. Allow marinade to cool completely.
Add dried red chili peppers to marinade to taste. Omit if you prefer not to have any spice.
Add sliced daikon to a shallow resealable plastic container. Pour pickling marinade over daikon pieces and seal the container closed. The pickles can be marinated for a day at room temperature.
- The longer the daikon radish is marinated, the more flavorful it is.