I love Japanese pickled vegetables and I frequently get the urge to make them. The day before my Sunday dinner I started to make a bunch. Sometimes the side dishes leads you to the main dish, rather than the other way around. Today, pickles, fresh tofu and rice balls led to teriyaki chicken skewers.
I rarely make the same dish the same way twice. I have made these pickles before, but I am constantly looking for the perfect form of any dish. What ingredients or techniques will make them better?
Karl’s Carrot and Daikon pickle II Namasu 紅白なます
1 medium carrot
6 inches of daikon
1 tsp. Kosher salt
¼ cup rice vinegar
2 Tbs. Karl’s Orange Infused Sugar
2+ Tbs. hot water
1 tsp. black sesame seeds
1. Shred carrot and daikon into fine matchsticks about two inches long.
2. Put the daikon in a bowl, sprinkle them with the salt and toss to coat.
3. Bring a small pot of water to a boil and blanch the carrot sticks for one minute.
Tip: Without just a little parboiling the carrots do not loose their toughness.
4. Immediately place the carrots in cold water to stop them from over cooking.
5. Add the cooled carrots to the daikon and toss to coat them with the brine.
6. Mix the remaining ingredients in the small pot and bring the sauce to a boil.
7. Toss the carrots and daikon with the sauce to coat and place them in a jar to pickle overnight.
Tip: Be sure that all of the vegetables are submerged in the sauce. I use a wide mouth pint jar and I set a smaller lid upside down on the vegetables to act as a press.
8. Drain the pickles and place them in a small bowl.
9. Garnish with the black sesame seeds.