Japanese cooking : Pickled Chinese Raddish
We got many Chinese radishesfrom my parents in law.I made a pickle with it, we say "hukushinduke" in Japanese1. Cut a Chinese radishCut a peeled Chinese radishinto quarter-rounds. Cut vegetables in quarters lengthwise and slice them. Make sure the thickness is uniform. Put and rub a salta little and leave it for about 6 hours.And squeeze them to drain.2. Place the ginger, cut thinly, sugar, soy sauceand Japanese vinegarin a pot. If you have pickled ume, put it into it, too.1 whole Chinese radish(35oz)1-2 ginger(1-2 pickled ume)7 oz sugar4/5 U.S. cup/or 13 Tbsp+1 tsp soy sauce2/5 U.S. cup/ 7 Tbsp+1 tsp Japanese vinegar3. When it is boiled, put 1 into 2. Turn up the heat to high heat.4. When it is boiled again, turn off the heat immediately.You can enjoy Chinese radish pickle more than a week, when it is placed in arefrigerator."Hukushinduke" with rice or with curry & rice etc.How delicious it is!!And you can make again with the same soup, and after that, you can use leftover soup when you fry meatas seasonings, too.Please enjoy the Japanese taste of soy sauce.
