Amazu literally means ‘sweet vinegar’ and is a popular way to pickle things. You can use this recipe with many types of vegetables, such as carrots, turnips, celeriac, radish, in fact, almost any root vegetable. The technique for making sushi ginger is very similar to this. This daikon pickle is delicious when served with grilled meat or fish, particularly with my "Zander in Yuzu Miso" recipe. Daikon is at its best in the winter, but this recipe will easily keep for two or three weeks in the fridge so you can enjoy it in spring as well. As with all pickles, the taste gets stronger with time.
How to make Daikon 'Amazu'
Makes: For 4 people as a side pickle
Time to prepare: 20 minutes, plus 1 hour marinating
Ingredients
120g sugar
3g sea salt (a)
180g rice vinegar
1 x 3cm piece konbu seaweed
½ daikon radish
10g sea salt (b)
Equipment
small pan
measuring scales
mandolin (optional)
sharp knife
peeler
chopping board
bowl
whisk
sieve
container or jar with a lid
Method
1. Combine the sugar, sea salt (a), rice vinegar, and konbu in a pan. Place it over a low heat and stir with a whisk to dissolve the sugar. Be careful not to boil, or it will become too sweet.
2. Once dissolved, remove the pot from the heat and leave it to sit at room temperature while you prepare the daikon radish.
3. Peel the daikon twice (this is because the first layer is usually quite bitter) and remove the top or bottom.
4. Slice the daikon into very thin discs (about 1mm) using a mandolin or very sharp knife.
5. Place the slices in a bowl, and rub them with the rest of the sea salt (b). Leave the daikon in the salt for 10 minutes. This is to take away the bitterness and extract water so the flavour intensifies.
6. After 10 minutes, wash the daikon slices thoroughly in cold water. Drain the washed slices in a sieve, and place them in a container or jar.
7. Pour the liquid from the pan over the daikon (still room temperature) and place in the fridge to cool. You can keep the konbu in the pickle. Once the liquid is cold, place the lid on the container or jar.
8. Leave for at least 1 hour before using the pickle. As long as the slices are submerged in the liquid, this will keep for several weeks in a sealed jar in the fridge.
If you would like to learn more recipes, you can take a live private Online Cooking Class with me here or get yourself a copy of Kimura's Cookbook here.
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