Best Flash Korean Japanese Style Cucumber And Daikon Pickles Recipes

FLASH KOREAN JAPANESE STYLE CUCUMBER AND DAIKON PICKLES

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.

PICKLED CUCUMBER AND DAIKON SALAD

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.

DAIKON PICKLES - #2

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.

JAPANESE CUCUMBER MAUI ONION AND DAIKON RADISH SALAD

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.

RICE STEW WITH DAIKON (DAIKON ZOSUI)

Steps:

• Peel the daikon and carrot, and slice into two-inch-long by one-half-inch wide ribbons that are no more than one-eighth-inch thick.
• The easiest way to accomplish this is by just using your vegetable peeler.
• In a stockpot or large saucpan, heat the stock over medium-high heat.
• Add the daikon and carrot, and cook until the vegetables have softened, about 10 minutes.
• Add the cooked rice, mushrooms and wakame, and bring to a boil again, stirring occasionally.
• Stir in salt and soy sauce and serve immediately.
• Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.

JAPANESE STYLE CUCUMBER AND RADISH SALAD

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.

VIETNAMESE STYLE CUCUMBER PICKLE

Steps:

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