Here is another great recipe for using your new tsukemono press
(if you have one).
The Japanese pickle press in the picture above makes this recipe easy to make.
It is a mix of koji-kin rice, seaweed and root vegetables with a lot
of umami flavor.
What is needed…
- ¼ cup of fresh light koji-kin rice
- ½ oz dry kombu, wakamé, or sea palm. Should yield about ½ cup after soaking. Add less seaweeds for a more mild flavor.
- 1 to 1 ½ cups daikon, baby burdock root, and/or carrot. We enjoy a combination of all three.
Try using any type of herbal roots, too.
- ¼ cup naturally fermented soy sauce, shoyu, or tamari
- ¼ cup mild vinegar, plain rice wine vinegar or flavored
- ¼ cup mirin or saké. Mirin imparts a sweet component to the mix and saké a dry alternative, extremely recommended!
If you don't have mirin, you can use some sugar.
Start by soaking the Kombu and/or other sea vegetable for 10 to 20 min. in just enough water to cover, soak until softened. Reserve ¼ cup of the soaking water and cut the sea vegetables into slivers or short ribbons. (con't at top)
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