Getting Salty With the Warm Weather

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    NEWSLETTERS

    Soy-Marinated Daikon.

    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.

    Ingredients:

    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.