Side DishSnack

Quick Cucumber and Daikon Tsukemono

Name: Quick Cucumber and Daikon Tsukemono
Prep time: 15 min
Total time: 45 min
Yield: 4人分
Cuisine: japanese
Ingredients: 1 個 cucumber thinly sliced; 150 g daikon radish thinly sliced; 0.5 小さじ sea salt; 3 大さじ rice vinegar; 1 小さじ sugar; 1 小さじ soy sauce; 0.5 小さじ ginger grated; 0.25 小さじ red chili flakes (お好みで)

Experience the vibrant crunch and refreshing tang of this quick Japanese tsukemono. Thinly sliced cucumber and daikon radish are lightly salted, then bathed in a zesty brine infused with rice vinegar, soy sauce, and a hint of ginger and chili. This easy-to-make side dish offers a perfect balance of savory, sweet, and acidic flavors, ideal for brightening any meal.

Forkinによるオリジナルレシピ

合計時間: 45 分
人数: 4
難易度: 簡単
1人分: 21 kcal

ベジタリアン

アレルゲン情報： グルテン、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1 個cucumber, thinly sliced
150 gdaikon radish, thinly sliced

for salting

0.5 小さじsea salt

dressing

3 大さじrice vinegar
1 小さじsugar
1 小さじsoy sauce
0.5 小さじginger, grated
0.25 小さじred chili flakes(お好みで)

調理器具

Medium mixing bowl · Small bowl · Whisk · Mandoline slicer (お好みで) · Chef's knife · Cutting board

作り方

手順

1
Wash and thinly slice the cucumber and daikon radish into uniform rounds or half-moons.
約5 分
調理のヒント： For very thin, consistent slices, use a mandoline slicer. This ensures even pickling and a pleasant texture.
2
Place the sliced cucumber and daikon radish into a medium mixing bowl.
3
Sprinkle the sea salt evenly over the vegetables and toss gently to ensure all pieces are coated.
約1 分
調理のヒント： The salt helps draw out excess moisture, which is crucial for achieving a crisp texture in the finished tsukemono.
4
Let the salted vegetables rest at room temperature for 15-20 minutes, allowing them to release their natural water.
約20 分
調理のヒント： You'll notice a significant amount of liquid accumulating at the bottom of the bowl, indicating the salt is working effectively.
5
While the vegetables are resting, prepare the dressing: In a small bowl, whisk together the rice vinegar, sugar, soy sauce, grated ginger, and red chili flakes (if using) until the sugar is fully dissolved.
約3 分
調理のヒント： Taste the dressing and adjust the sweetness or spice level to your preference. A little extra sugar can balance the acidity.
6
After resting, firmly squeeze out as much excess water as possible from the cucumber and daikon radish.
約2 分
調理のヒント： Gather the vegetables in a clean kitchen towel or paper towels and twist tightly to extract maximum liquid. This step is critical for a crisp, non-watery pickle.
7
Return the thoroughly squeezed vegetables to the now-empty, clean mixing bowl.
8
Pour the prepared dressing over the vegetables and toss gently to combine thoroughly, ensuring all pieces are coated.
約1 分
9
Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the vegetables to chill.
約30 分
調理のヒント： For the best flavor development, allow the tsukemono to marinate for a few hours or even overnight. The longer it sits, the more pronounced the pickled taste will be.
10
Serve the chilled cucumber and daikon tsukemono as a refreshing side dish.
調理のヒント： Garnish with a sprinkle of toasted sesame seeds for added texture and nutty flavor, if desired.

1人分

栄養情報

68%スコア

カロリー: 21.3kcal
たんぱく質: 0.7g
炭水化物: 4.6g
脂質: 0.1g
食物繊維: 0.9g
糖類: 2.9g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

調理のヒント：

This quick tsukemono is a fantastic accompaniment to grilled fish, rice bowls, or any Japanese-inspired meal. For a variation, try adding a pinch of toasted sesame oil to the dressing for a deeper, nutty aroma. It's also delicious with thinly sliced carrots or bell peppers for added color and crunch.

保存方法

Store leftover tsukemono in an airtight container in the refrigerator.

温め直し

This dish is served chilled and does not require reheating.