Traditionally in Japanese cuisine, the meal ends with a course of rice, miso soup, and pickles. Here is one popular pickle, a staple in Japan.
Makes 1 - 1 1/4 cups
Ingredients
2/3 medium daikon (about 6 inches long)
3/4 tsp salt
1/2 cup water
2-inch-square piece of wet kombu (a piece left over from making dashi can be used)
1/4 cup finely chopped peeled fresh ginger root
2 1/2 T tamari soy sauce
2 T mirin
1/2 tsp hot red pepper flakes (or to taste)
red bell pepper strips
Directions
Peel the daikon and cut it into 1/4-inch slices. Place it in a deep, flat-bottomed bowl or pan. Sprinkle the salt evenly over the daikon and then squeeze the daikon pieces with your hands. Add 1/2 cup of water. Place a flat-bottomed dish or pan, such as a cake pan, that can be set on top of the daikon within the rim of the bowl. Put a weight (a brick or two, a heavy can, or stack of plates) on top of the cover and let it stand for 3 hours.
Cut the kombu into 1/8-inch strips with kitchen scissors. Set aside.
In a small saucepan, combine the ginger, soy sauce, and mirin and bring to a boil on medium heat. Once it comes to a boil, remove it from heat and let it cool.
Drain the daikon and then rinse so that any salt that has not been absorbed is removed. Wash the bowl.
Return the daikon to the clean bowl and mix in the kombu and red pepper flakes. Pour the ginger sauce over the daikon and replace the pan and weight. Let it stand in a cool place for 6 to 24 hours. It’s hard to predict how soon the pickles will be ready, so after 6 hours, stir and taste them every couple of hours until you think they taste spicy and flavorful. Then rinse the daikon to remove the ginger, kombu, and red pepper flakes.
Garnish with strips of raw red pepper and sprinkle with soy sauce if desired. Store in a tightly covered container in the refrigerator. The pickled daikon will keep for a week refrigerated in a tightly sealed container.
