-----
10
8
4
5
1
5
-----
1/2
1/2
6
1/2
1
1/4
---
5
1/2
|
---
oz
oz
oz
oz
in
t
---
c
c
T
c
c
---
T
|
-- Vegies
Daikon Radish
Cucumber (1)
Lotus Root (2)
J Eggplant (3)
Ginger, young (4)
Salt
-- Pickle
Soy Sauce
Mirin
Rice Vinegar
Water
Konbu 2x2 inch (5)
Sugar
-- Finish
Shiso Leaves (6)
Sesame, toasted (7)
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Make: - (1-1/4 hr + overnight marinade)
Mix together all vegies in a large mixing bowl as you cut them.
- Cut off a length of DAIKON. Cut it lengthwise into quarters,
then crosswise thin.
- Peel CUCUMBERS leaving stripes of skin lengthwise. Cut
crosswise thin.
- Cut LOTUS ROOT in quarters lengthwise and slice thin crosswise.
- Peel EGGPLANT and cut in half lengthwise, then cut thin
crosswise.
- Peel GINGER and slice crosswise very thin. Cut slices into thin
matchsticks.
- With all Vegies in the bowl, add Salt (about 3% of weight of
Vegies) and massage them until well coated. Let sit for at least 20
minutes.
- Mix together all Pickle items in a pan that will hold the whole
recipe (3 quart). Bring almost to a boil and remove Konbu.
- Rinse Vegies well, then squeeze them with your hand to remove
as much water as you can.
- Roll up SHISO LEAVES tightly, parallel to the stem. Slice the
roll crosswise thin. Mix with Vegies.
- Bring the Pickle Liquid back to a boil. Stir in Vegies
and push down into the liquid. Bring back to a boil until the Vegies are
crisp tender - a minute or so. Remove them from the pan to a mixing bowl
with a slotted scoop.
- Pour any liquid drained from the Vegies back into the pan, then bring
to a boil until reduced by a quarter.
- Pack Vegies into a jar - a 4 cup jar will easily hold this
recipe. Pour in enough Pickling Liquid to cover. Seal the jar,
let cool and refrigerate overnight. Refrigerated, it will keep at least
5 days.
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