This salty and sour accompaniment is ridiculously versatile: it makes a unique appetizer to munch on alongside drinks, it’s a good side dish to any meal that’s otherwise heavy or rich, and honestly, it’s just fine to snack on by itself. It’s healthy too – daikon radish is, after all, rich in vitamin C and potassium.
This recipe is adapted from Izakaya: The Japanese Pub Cookbook, but I’ve upped the vinegar content and tweaked the marinade proportions because I like my vegetables extra acidic.
Be forewarned: this needs to soak for a few days, and it gets, how should I put this…aromatic. Make sure it’s sealed well.
1 4-inch piece daikon radish
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon mirin
1/2 teaspoon water
1/4 shichimi chili flakes
1 clove garlic, crushed
1. Peel daikon and slice into 1/4-inch pieces lengthwise. Stack these slices and then cut into 1/2-inch by 2-inch pieces.
2. In a glass container, mix all ingredients of the marinade together with the daikon. Marinate in refrigerator for 4 to 6 days.
Mariam Hosseini is a Bay Area native who has been writing about food and travel for six years. She blogs regularly at yogurtsoda.com.