Easy Japanese Pickling
in Five Minutes to One Day,
by Seiko Ogawa.
And it’s a surprise how easy and refreshing it is. Who would ever have thought of mixing radishes and apricots, but it’s a very nice crunchy sweet and sour flavor that complimented the Japanese lamb stew I’ll post about next.
- 20 radishes, cut in half
- 2/3 teaspoon salt
- 2 Tablespoons apricot jam
- 2 Tablespoons vinegar
Sprinkle salt over the radishes.
Let sit for 30 minutes.
Pat them dry.
Combine jam and vinegar in a bowl.
Mix in the radishes and let sit 30+ minutes.
The few pickles left the following day were still crunchy but not as fresh looking. The dressing started turning pink and the radishes began to look faded. Though we two are not huge radish fans, we did eat most of the four servings.
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