Quick Cucumber and Daikon Tsukemono
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 tarafından hazırlanan özgün tarif
- Toplam süre
- 45 dk.
- Porsiyon
- 4
- Zorluk
- Kolay
- Porsiyon başına
- 21 kcal
Alerjen bilgisi: gluten, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 1 adetcucumber, thinly sliced
- 150 gdaikon radish, thinly sliced
for salting
- 0,5 çay kaşığısea salt
dressing
- 3 yemek kaşığırice vinegar
- 1 çay kaşığısugar
- 1 çay kaşığısoy sauce
- 0,5 çay kaşığıginger, grated
- 0,25 çay kaşığıred chili flakes(isteğe bağlı)
Ekipman
Medium mixing bowl · Small bowl · Whisk · Mandoline slicer (isteğe bağlı) · Chef's knife · Cutting board
Hazırlanışı
Adım adım
- 1
Wash and thinly slice the cucumber and daikon radish into uniform rounds or half-moons.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 20 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 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.
Yaklaşık 30 dk.
Aşçının notu: 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.
Aşçının notu: Garnish with a sprinkle of toasted sesame seeds for added texture and nutty flavor, if desired.
Porsiyon başına
Besin değerleri
- Kalori
- 21,3kcal
- Protein
- 0,7g
- Karbonhidrat
- 4,6g
- Yağ
- 0,1g
- Lif
- 0,9g
- Şeker
- 2,9g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.
Store leftover tsukemono in an airtight container in the refrigerator.
This dish is served chilled and does not require reheating.