Pickled daikon for sushi

Category: Blanks
Kitchen: japanese
Pickled daikon for sushi

Ingredients

Daikon (Japanese radish) 100 g
Sugar 1 tbsp. l.
Salt 1 tsp
Rice vinegar 100 ml
Saffron pinch

Cooking method

  • Often the recipe for making sushi requires a pickled daikon.
  • Pickled daikon for sushi
  • Pickled daikon for sushi
  • Pickled daikon for sushi
  • Pickled daikon for sushi
  • Pickled daikon for sushi
  • Successful cooking of pickled daikon and delicious sushi maki!


Admin

Oh, how interesting! How cool and how beautiful!

Thanks for the recipe, take it!
Akimell
Thank you! I have never used daikon rolls. I will definitely try
Twist
A very interesting and original recipe! I took it to the bookmarks.
Axioma
Quote: Admin

Oh, how interesting! How cool and how beautiful!

Thanks for the recipe, take it!

Good evening, Admin! 🔗

Thank you for the five thousandth gratitude - I have a holiday today! 🔗

taty
AXIOMA
Cool recipe, I'll write it down, thanks.

but you can not on the topic,
Can you tell me how pickled ginger is tinted, the one that is deep pink?
lega
Quote: AXIOMA

for half a thousand thanks - I have a holiday today!

AXIOMA! I congratulate you on a half thousand !!! You deserve them like no one else exclusively by work and skill!

Admin
Quote: AXIOMA

Good evening, Admin! 🔗

Thank you for the five thousandth gratitude - I have a holiday today! 🔗

CONGRATULATIONS!!!!!!!! Pickled daikon for sushi Very deserved !!!! Pickled daikon for sushi

We are waiting for many more recipes, please us, pamper !!!!!Pickled daikon for sushi
Axioma
Quote: Akimell

Thank you! I have never used daikon rolls. I will definitely try

Hello, Akimell!

The advice is simple!
If you try to cook uramaki with daikon, you will regularly replace fresh cucumber in the recipes for "inside out" rolls on pickled daikon - without a doubt!
Try it!

After all, the recipe is completely not complex, just something 100 gram of radish for a sample!
I buy much more - it's not expensive,
1 kg is only on the market 5 hryvnia, (1 $ = 8.13 hryvnia)
Bought one kilogram, increased the ingredients for the marinade 10 times,
pickled daikon - enough not only in sushi, 🔗

but also in a salad and as an addition to mashed potatoes.
Axioma
Twist! Thank you so much!

Quote: taty

AXIOMA
Cool recipe, I'll write it down, thanks.

but you can not on the topic,
Can you tell me how pickled ginger is tinted, the one that is deep pink?

taty, I will definitely tell you, I will share my experience with you, but a little later.
Post below or a separate topic - I have not yet made a decision.
taty
Thanks in advance
Akimell
Quote: taty

AXIOMA

but you can not on the topic,
Can you tell me how pickled ginger is tinted, the one that is deep pink?

I subscribe to the request. My pickled ginger turns out to be very tasty, but very pale
Axioma
Dear, lega and Admin!!!

Words fail! 🔗

Please accept my gratitude from the bottom of your heart! 🔗
Ilona
Quote: Akimell

Thank you! I have never used daikon rolls. I will definitely try
And I! Only now I’ll find out the daikon is it such a long radish, like a carrot, what is sold in the vegetable departments? Yes?
Axioma
Quote: ilonnna

And I! Only now I’ll find out the daikon is it such a long radish, like a carrot, what is sold in the vegetable departments? Yes?

ilonnna!

Like this:

Thick:

Pickled daikon for sushi

Average:

Pickled daikon for sushi

Thin:

Pickled daikon for sushi

and cut to a length of about 9 cm:

Pickled daikon for sushi

and washed:

Pickled daikon for sushi
Ilona
Thank you! Well, as I thought - it is! :
Tanyulya
I love pickled daikon
AXIOMA, Thank you. Only I marinate without saffron and turmeric, I add seasoning for kimchi.
I just did it on the weekend, now I go grumpy.
Pickled daikon for sushi
MariS
Axioma,my admiration for your creations!
Masterly performance, bravo!
bird62
Thanks for the recipe. I will definitely do it because I love daikon. But I always made only salads. And at the bazaar, where they sell all sorts of salinity, "marinated" and deliciousness I have not seen this.
Axioma
Quote: Tanyulya

I love pickled tip
AXIOMA, Thank you. Only I marinate without saffron and turmeric, I add seasoning for kimchi.
I just did it on the weekend, now I go grumpy ...

Good evening, Tanyulya!

How do you affectionately call Japanese radish da tip - great ... it couldn't be better.
I have no doubt that you love him very much.
I have not seen a seasoning for kimchi vegetable paste on sale, but I use the paste itself - it is always in my refrigerator.
The secret of kimchi paste production is kept in strict confidence.

The classic spicy sauce (based on kimchi paste) with sushi, in my opinion, is better than pickled ginger ...

Kimchi paste:Pickled daikon for sushi

Quote: MariS

Axioma,my admiration for your creations!
Masterly performance, bravo!

MariS! Thank you for so kindly noted, presumably, my uramaki ...

Help yourself:

Pickled daikon for sushi

Spicy - sauce (has a specific flavor) spicy!
Like a Korean carrot.

Pickled daikon for sushi
My ingredients for this sauce:

Pickled daikon for sushi

Japanese mayonnaise "Kyu-pi" (QP) - 5 teaspoons. (50 g)
Acute vegetable kimchi sauce - 1 teaspoon. (15 g)
Flying fish roe (tobiko) orange - 1.5 tbsp. l. (25 g).

Axioma
Quote: bird62

Thanks for the recipe. I will definitely, as I love daikon. But I always made only salads. And at the bazaar, where they sell all sorts of salinity, "pickle" and goodies, I have not seen this.

bird62, I also did not see pickled daikon on sale in bazaars. Japanese pickled is sold in the "Everything for Sushi" store or in online stores.
It is much cheaper to pickle daikon at home ...
If you dare to pickle - you will be satisfied!
Good luck!
Tanyulya
AXIOMA, I bought the seasoning in Korea, and now my daughter went there to study at school, so I now have a spice channel. They brought it to me in September, now we are waiting for it to NG.
Axioma
Quote: Tanyulya

AXIOMA, I bought the seasoning in Korea ...

Tanyulya!

Now everything became clear to me.
🔗
makabusha
We were struck on the spot by the beauty of the uramaki, perfect photos and accurate, detailed comments. And the signature on the picture "This is a daikon" generally cheered up on this cold working morning ...)) Where is your fan club registered here?) .. Do you have to pay contributions? .. Are creative meetings held?)))))) )

And right away a rationalization proposal ... it is clear that you know a lot and get a lot of pleasure from Japanese cuisine ... we just need your Temka on this issue ... or does it already exist, and I missed all the fun? Long ago I tried to cook tempura for friends, went to the bread maker, confident that I would have to read such recipes here for 2 days in a row .. but no ... I found only one and that ... an analogue of the Japanese ..

Axioma
Quote: makabusha

We were struck on the spot by the beauty of the uramaki, perfect photos and accurate, detailed comments. And the signature on the picture "This is a daikon" generally cheered up on this cold working morning ...)) Where do they enroll in your fan club?) .. Do you have to pay contributions? .. Are creative meetings held?)))))))

And right away a rationalization proposal ... it is clear that you know a lot and get a lot of pleasure from Japanese cuisine ... we just need your Temka on this issue ... Or does it already exist, and I missed all the fun? Long ago I tried to cook tempura for my friends, went to the bread maker, confident that I would have to read such recipes here for 2 days in a row ... but no ... I found only one and that ... analogue of the Japanese ...

Hello, makabusha!
Thank you for the last post! 🔗
I would be glad to respond to your rationalization proposal to open the author's theme of Japanese cuisine, but I don't know how ...
Yesterday I wanted to open an author's topic, and my PC notifies: "Error! This topic does not exist."
Can you give advice on how to implement this idea on the site? 🔗
I would be grateful for your answer.

makabusha
Good day!.I myself am not an expert on author's topics, I only have enough time to read and for individual messages. But I found Temka to help you:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24561.0
By the way, I'm almost your countrywoman, from Krivoy Rog by birth.
makabusha
I bought a daikon, did not find saffron - can I replace it, does it give only color or taste too? And how do you replace rice vinegar with regular vinegar?
Axioma
Quote: makabusha

I bought a daikon, did not find saffron - can I replace it, does it give only color or taste too? And how do you replace rice vinegar with regular vinegar?

The saffron in the recipe is used exclusively for color.
You can replace it with turmeric, beta-carotene, etc., if the closeness of color to the original daikon is not so important for you - improvise.
Pink daikon doesn't look bad either!
Try adding raw beet juice or plum juice to the marinade.
A plum tree is also suitable in a hopeless situation.

My pink daikon:

Pickled daikon for sushi

Rice vinegar can be substituted for grape vinegar:

Pickled daikon for sushi

or apple:

Pickled daikon for sushi

but add more sugar to the marinade.

makabusha, choose what you like best in color:

Pickled daikon for sushi
makabusha
Yellow is prettier !! That's it, I put 2 half-liter jars. Turmeric and apple cider vinegar plus regular vinegar (apple cider ran out). Sori, without a photo - I fall asleep on the go. Now don't forget it after 7 days.

Daikon on sale in "Silpo" almost constantly in winter saw, you can slowly roll up a couple more jars.

Thanks for the recipe!
taty
AXIOMA
I shouldn't have bothered you with a question, sorry

And yet, why is ginger pink? The whole secret lies in the word "young". The rhizome of young ginger contains flavonoids called anthocyanins. On contact with acid - vinegar, anthocyanins are colored, giving a pinkish tint.
Axioma
taty, Hello!

In a specific recipe for making pickled daikon did not specify the color of the rice vinegar. If you take rice vinegar of this color

Pickled daikon for sushi

then the daikon will not be yellow.
Sometimes you want the range of colors for the sushi filling - maki to be more saturated:

Pickled daikon for sushi

not so moody if you want:

Pickled daikon for sushi

The color of the daikon is, after all, not the most important thing.
Let it be delicious!
elena i
Quote: Akimell

I subscribe to the request. My pickled ginger turns out to be very tasty, but very pale
you are welcome!!!! give a recipe for pickled ginger !!!! I tried so much, it does not work!
Axioma
Quote: elena i

you are welcome!!!! give a recipe for pickled ginger !!!! I tried so much, it does not work!
elena i, recipe, please, look here
Krazzy
Thanks for the recipe. Our family is very fond of rolls.
lettohka ttt
Thank you. for the recipe, I took it away! :-) :-)

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