Best Flash Korean Japanese Style Cucumber And Daikon Pickles Recipes

PICKLED CUCUMBER AND DAIKON SALAD

Pickled Cucumber and Daikon Salad image

An Anne Burrell recipe from Secrets of a Restaurant Chef. Quick and easy and packed with flavor. Great side dish to fish! Cooking time is actually marinating time.

Provided by januarybride

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 carrots, julienned
1 hothouse cucumber, sliced thinly, preferably on a mandoline
1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline
3/4 cup rice wine vinegar
1/4 cup fish sauce
2 tablespoons brown sugar
1 tablespoon sambal oelek
1 teaspoon grated ginger
1 garlic clove, smashed and finely chopped
2 scallions, sliced thinly on the bias

Steps:

In a large bowl combine the carrots, cucumbers and daikon.
In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.

Nutrition Facts : Calories 76.5, Fat 0.3, SaturatedFat 0.1, Sodium 1456.9, Carbohydrate 17.7, Fiber 2.9, Sugar 12.4, Protein 2.4

JAPANESE STYLE CUCUMBER AND RADISH SALAD

Japanese Style Cucumber and Radish Salad image

Inspired by sunomono a Japanese salad often made with cukes and daikon radish. Posted for ZWT2. Cooking Light/June issue. Cooking time is time chilling!

Provided by katie in the UP

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 sweet onion, thinly sliced
8 radishes, sliced
1 English cucumber, halved lengthwise and sliced
1/4 cup rice wine vinegar
2 teaspoons canola oil
1 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 teaspoon sesame seeds, toasted

Steps:

Combine onion, radishes and cucumber in a medium bowl.
Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
Drizzle vinegar mixture over cucumber mixture, tossing to coat.
Cover and chill 15 minutes.
Sprinkle with sesame seeds before serving.

JAPANESE CUCUMBER MAUI ONION AND DAIKON RADISH SALAD

Japanese Cucumber Maui Onion and Daikon Radish Salad image

Make and share this Japanese Cucumber Maui Onion and Daikon Radish Salad recipe from Food.com.

Provided by Potagekempcc

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 japanese cucumbers (Seeded, Sliced Thin)
2 cups daikon radishes (Sliced Thin)
1 cup maui onion (Sliced Thin)
2 cups grape tomatoes (Sliced in Half)
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper (Fine)
1 garlic clove (Minced)
1/4 cup seasoned rice vinegar
2 teaspoons fine sugar
2 fresh bay leaves
4 tablespoons fresh chives (Chopped)

Steps:

Place cucumbers, radishes, onion, tomatoes, salt, pepper, garlic clove, 1-bay leaf in a salad bowl and toss salad.
In a small saucepan add rice vinegar, bay leaf and bring boil. Wisk in sugar until completely disolved. Pour warm dressing over salad. Season salad with sea salt and black pepper. Toss salad until completely coated.
Chill salad for 15-minutes before service.
Remove garlic clove and bay leaves. Add 2 tablespoons chives. Season with salt and pepper to taste. Serve salad on a chilled plates.
Garnish salads with fresh chopped chives.

Nutrition Facts : Calories 75.2, Fat 0.5, SaturatedFat 0.1, Sodium 1745.8, Carbohydrate 17.8, Fiber 3, Sugar 9.6, Protein 2.8

DAIKON PICKLES - #2

Daikon Pickles - #2 image

These daikon pickles are a recipe from Barbara Tropp. My daughter #2 loves these. Daughter # 3 prefers an alternate recipe I make. Things get confusing around our house when I try to please everyone at once. Any way, this is an easy pickle, flavors improve as it sits, lasts a while under refrigeration. The ginger/lemon flavors really come through here. I use a mandoline to get perfect thin slices. Most days I leave the jalapenos out, and just use the pepper flakes.

Provided by Chef Edlear

Categories Vegetable

Time 15m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb daikon radish, cut into paper thin slices
10 slices fresh gingerroot (paper thin slices)
2 small green jalapeno peppers, cut into paper thin rings
1 pinch red pepper flakes
1 cup unseasoned japanese rice vinegar
6 tablespoons cider vinegar
2 tablespoons distilled white vinegar
1/3 cup sugar
1/2 teaspoon kosher salt
1 tablespoon lemon zest

Steps:

Cover the daikon with boiling water and let sit for 1 1/2 minutes. Drain and immediately cool down with an ice bath. Drain again.
Combine the remaining ingredients in a saucepan and bring to a boil. Stir as it's coming up to temperature. When it gets to the boil, add the daikon slices, cover the pot and remove from the heat.
Cool to room temperature, transfer from the saucepan into a clean container and then store in the refrigerator, still in the pickling liquid.

VIETNAMESE STYLE CUCUMBER PICKLE

Vietnamese Style Cucumber Pickle image

A co-worker shared this with (Thanks Sherry!) and I just love it. I made a few minor changes to her original recipe based on ingredients that I had available. This will serve 4-6 people as it's quite intense, it's great side dish with a Thai curry. You do need to let it sit in the fridge overnight to let the flavors meld.

Provided by rach1031

Categories Vegetable

Time 15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 large cucumbers, peeled, seeded and cut into large dice
3 green onions, chopped small
3/4 cup of vietnamese-style fish sauce (Nuoc Mam)
3 limes, juice of
1 tablespoon of fresh minced cilantro
1 -2 teaspoon chili-garlic sauce (Tuong Ot Toi Vietnam)

Steps:

Combine the above ingredients and allow to marinate overnight. Makes approximately 2 cups.

Nutrition Facts : Calories 53.4, Fat 0.2, SaturatedFat 0.1, Sodium 4245.1, Carbohydrate 11, Fiber 1.2, Sugar 5.3, Protein 4.1

FLASH KOREAN JAPANESE STYLE CUCUMBER AND DAIKON PICKLES

Flash Korean Japanese Style Cucumber and Daikon Pickles image

This is so simple. You use the equal amount of mirin, soy sauce, and rice vinegar as base for the pickle. My SIL's friend, Michelle brought this out for a dinner one night and I loved it because it was so simple to make. You can use any combination of cut up vegetable slices or chunks such as cucumbers, carrots, daikon, turnips, green beans, okra, etc. These pickles last in the refrigerator a long time - at least 6 months or so. As they age, the pickles will get stronger tasting - but I just love them that way! In addition to the main 3 pickle ingredients, you can add garlic, Korean chili peppers, Japanese chili peppers, sesame oil, kochujan, etc. I like to keep mine simple with garlic and Korean/Japanese red chili peppers only. As you eat the pickles, you can continue to add more fresh veggies to the jar. As time goes, the pickling brine will weaken from the liquids released by various vegetables and at some point in time needs to be redone. Serving is a total guess. Note: If you are using thick skinned American style cucumber, peel, seed and cut in half lengthwise first. If you are using Japanese, hothouse, or long thin cucumbers, no need to peel, seed, or cut in lengthwise first.

Provided by Rinshinomori

Categories Vegetable

Time 15m

Yield 3 3/4 cups, 30 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup mirin
1/2 cup soy sauce
1/2 cup rice vinegar
4 garlic cloves, minced
3 -4 korean red chili peppers (can use red chili flakes in a pinch) or 3 -4 japanese chili peppers (can use red chili flakes in a pinch)
1 1/4 cups cucumbers, sliced 1/2 inch (optional 3/4 inch chunks, see note above in description)
1 1/4 cups daikon radishes, peeled and sliced 1/2 inch (optional 3/4 inch chunks)
1/2-3/4 cup carrot, peeled and sliced 1/2 inch (optional 1/2 inch chunks)

Steps:

Combine all ingredients in a glass jar with a screw on top or close fitting top.
The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.

Nutrition Facts : Calories 8.6, Sodium 294.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.7

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