Cucumber and Daikon Pickle Recipes

Japanese Pickles

These can be prepared quickly and can be served with almost any Japanese meal, especially to accompany white rice. The key to good pickles is in thinly slicing the vegetables.


Daikon pickles 1

1 daikon
1 tbsp konbu dashi
soy sauce
bonito flakes

1. Peel daikon and slice into thin rectangles. To do this, cut daikon into 2 inch lengths, then stand on end and cut into ¾ inch slices. Cut these pieces into thin slices (about 1/16 of an inch.) Place in a large bowl.
2. Sprinkle on konbu dashi.
3. With your hands, mix and squeeze the daikon slices to absorb the dashi.
4. Set aside for about 5 minutes.
5. Serve the daikon slices piled on small plates. Top each serving with a dash of soy sauce and some bonito flakes.


Daikon Pickles 2

Ingredients:

1 daikon
1 tbsp salt
1 tsp sugar
2 tsp rice vinegar
soy sauce
bonito flakes

Peel daikon and slice into thin rectangles. To do this, cut daikon into 2 inch lengths, then stand on end and cut into ¾ inch slices. Cut these pieces into thin slices (about 1/16 of an inch.) Place in a large bowl.
Sprinkle on about 1 tbsp of salt.
With you hands, mix and squeeze the daikon slices to absorb the salt.
Set aside for about 5 minutes
Squeeze out the liquid and discard, keeping only the daikon slices.
Add 1 tsp sugar and 2 tsp rice vinegar. Mix well with daikon slices.
Serve about 5 slices each piled on small plates or bowls. Top each serving with a dash of soy sauce and some bonito flakes.

Japanese Cucumber Pickles

Follow the same recipe for daikon, above, but instead use unpeeled cucumbers.