Garlic Miso Radish Tsukemono
From Easy Japanese Pickling
- 20 radishes with tops
- 2 Tablespoons miso
- 1/2 teaspoon crushed garlic
Combine the miso and garlic.
Cut off radish tails and cut a deep X into each root.
Stuff the Xs with miso mixture. Keep the leaves away from the miso. Let stand for 30 minutes.
Note: don’t make these too far ahead or they will release a lot of water and get a bit soggy.
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