Thursday, July 15th, 2010
Most tsukemono doesn't have oil but in my opinion, a drizzle of good extra virgin olive oil doesn't require an explanation.
I was testing out this recipe and I didn't want to make a lot. I wanted just enough for 2 servings. I was pleasantly surprised so I'll probably make this again but I suggest using usukuchi soy sauce if you have it. If not, it's not a big deal the daikon will be tinted a soy sauce color.
1 cup of daikon sliced thin
1 shiso leaf
chopped into strips
1/2 tsp. salt
1 tsp. rice vinegar
1/4 teaspoon of soy sauce (use usukuchi soy sauce if you have it)
drizzle of extra virgin olive oil
1) Slice the daikon thin. I had a small daikon so the width of the daikon was a perfect size but feel free to cut the slices in half or in quarters.
2) Add the salt, vinegar and soy sauce and mix with your fingers.
3) It's time to tsukemonoize the daikon. Press for 10 minutes. It is difficult to get enough pressure on the tsukemono with a tsukemono maker when you don't have enough vegetables in it. Since I didn't make a lot, I used two bowls about the same size and put the daikon in between and filled the top bowl with rocks. This worked perfectly. The shiso leaves are delicate and will turn an unpleasant brown color so leave them out until you serve it.
4) Gently mix in the shiso, a drizzle of olive oil, and serve.
Slice the daikon thin but not paper thin.
Mix in the salt, vinegar and soy sauce.
If you make a lot, use a tsukemono maker. I didn't have enough and subsituted with two bowls and some rocks.
Mix in the shiso and olive.