Unusual foods are often used in Japanese cuisine. These components include pickled daikon. In Japan, it is usually prepared with sticks. Pickled daikon can be served as a side dish or wrapped in sushi. How to cook this vegetable?
What is a daikon
The recipes for this vegetable are completely different. Daikon is consumed fresh, dried and pickled. This vegetable is a selection fruit. In the wild, it is impossible to meet him. Daikon is one of the varieties of radish. However, this vegetable has a more pleasant taste, crispy pulp and lack of bitterness.
The daikon was first bred in Japan. After some time, the root crop began to be grown in other countries of the world. At the moment, the vegetable is actively grown in the United States, Brazil and in Western Europe.
The popularity of daikon can be easily explained by several factors:
- on average, the root crop weighs from 2 to 3 kg;
- all parts of the plant are edible, for example, leaves can be used to make a salad;
- long-term storage without loss of all useful properties;
- high productivity and unpretentiousness.
Pickled root vegetable with turmeric
So how to pickle daikon. To make such a dish, few foods are required. In this case, you will need:
- Daikon - 100 g.
- Rice vinegar - 50 ml.
- Water - 50 ml.
- Sugar - 50 g.
- Turmeric - 1/5 teaspoon.
- Salt, preferably sea - 1/5 teaspoon.
How to cook marinade
To make a pickled daikon, you need to make a marinade. To do this, pour sugar and turmeric into a small saucepan. Water and rice vinegar should also be added here.
Capacity should be put on fire. Marinade should be boiled until sugar is completely dissolved. After this, the liquid should be removed from the heat and cool.
Cooking
How to prepare daikon? Everyone can master the recipes for pickled root vegetables. The main thing is to follow the sequence. While the marinade is preparing, you can prepare the root crop. It is recommended to clean and cut it in half circles or rings. It all depends on the size of the vegetable. Shredded daikon should be salted and then transferred to a colander. This will remove bitterness from the root crop. After an hour, the salt needs to be washed off. Slices of the root crop should be drained and placed in a jar or in a container. Daikon should be filled with chilled marinade. The container should be tightly closed and slightly shaken. After that, the vegetable in the marinade should be placed in the refrigerator for 1 night. You can store the finished product for 14 days.
Daikon in korean
How is Korean marinated daikon prepared? The recipe is suitable for lovers of Asian cuisine. This is a very interesting and unusual snack. To prepare the root crop you will need:
- 600 g daikon.
- 50 ml of oil, preferably plant-based.
- 1 onion head.
- Up to 5 cloves of garlic.
- 1 teaspoon coriander.
- 0.5 teaspoon of red pepper and salt.
- 1 tbsp. spoon vinegar 9% table.
Cooking process
To prepare a pickled daikon, peel the root crop and wash it well in running water. After that, the vegetable can be chopped. It is recommended to grate it to cook Korean carrots. Garlic should be peeled and crushed using a press. If coriander is used in grains, grind the spice in a mortar in combination with a small amount of salt. Add vinegar to the root crop. After that, you can add all the spices.
Now it’s worth cooking the aromatic oil. This will require onions. It must be cleaned and finely chopped. It is recommended to fry the onion in oil. Thanks to this, it will acquire a peculiar aroma. After this oil, pour garlic through a slotted spoon. Daikon is almost ready. It remains only to mix.
Recipe Features
To make Korean daikon more original, you can add a natural yellow or green dye to it. The result is a savory and spicy appetizer, which is ideal as a side dish for fish and meat dishes. It is worth noting that daikon, prepared in this way, can be used in the preparation of ham sandwiches or sausages.
Also, the recipe is suitable for cooking carrots and beets. If you put vegetables cooked in this way on one dish, you get the original three-color salad.
Japanese daikon
This is a very simple appetizer, which is prepared from available products:
- Daikon - 500 g.
- Salt and sugar - 1 teaspoon each.
- White rice vinegar - 2 tbsp. spoons.
- Soy sauce - 4 tbsp. spoons.
- Water - 200 g.
Product Selection Features
If the root crop weighs more than 500 grams, then the number of other components should be increased proportionally. If there is no white rice vinegar, then it can be replaced with a regular dining room. However, the concentration of this substance should be lower and not more than 3.5%. It is worth considering that table vinegar is slightly sharper in taste than rice. Therefore, it is recommended to dilute it. Do not use grape or apple vinegar for the preparation of daikon, since these substances have a taste of the raw material.
As for soy sauce, it should be classic. Do not use a component with various additives, for example, with mushrooms. Water should be boiled and cooled to room temperature.
Cooking steps
So, how to make pickled daikon in Japanese. The recipe is classic. First, prepare all the products. Root crops should be cleaned, washed thoroughly and cut into rings or cubes. It all depends on what the pickled daikon will be used for. You can grind the root crop with a shredder or knife. Radish should be folded into a deep container, sprinkling each layer with salt.
After 15 minutes, it is recommended to drain the brine. After this, the root crop should be sprinkled with sugar in the same way as with salt. After 15 minutes, drain the juice. Now, in a bowl with prepared daikon, pour soy sauce, white rice vinegar and boiled water. After this, the container with the root crop should be closed with a lid or tightened with plastic wrap. After a day, the daikon will be ready.
What is it suitable for?
Such a pickled daikon can be used as an addition to main courses or as a snack. Korean, Japanese, and Chinese cuisines often use a variety of vegetables pickled in this way.
When you open a can of daikon, you can hear a specific smell. However, the taste of such an appetizer is soft and without bitterness. The root vegetable turns out refreshing and stimulating appetite. In this case, the appetizer is not sour, not spicy and crispy. Pickled daikon is stored for a long time.
Pickled daikon
It’s easy to make a pickled daikon for the winter. The main thing is to know the proportions of the components. However, this root crop is not rolled up, but stored in the refrigerator. To prepare you will need:
- 200 g daikon.
- 2 teaspoons of salt.
- 2 tbsp. tablespoons of sugar.
- 20 ml of rice vinegar.
- 2 pinches of saffron.
Cooking process
Daikon is recommended to clean wash and cut into long bars. The bank should be steamed. In the prepared container, the root crop must be carefully laid out, placing its pieces vertically.
After that, you can cook the marinade. To do this, pour water into the pan, add salt, sugar and vinegar. When the contents are hot, add saffron. Ready marinade should be cooled, and then pour into a jar of daikon. The container should be tightly closed and left warm for 7 days. After this, the product can be refrigerated for further storage.