Miso Garlic Radish Tsukemono

garlic miso radish tsukemonoThe most difficult part of this recipe is finding radishes with young and tender tops.

Garlic Miso Radish Tsukemono
serves 4
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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