Wednesday, January 30, 2013

Light and quick Japanese pickles

These were the side vegetable dishes of my Vegan Japanese dinner. For those of you who missed some 'episodes', the antipasto was raw avocado sashimi, and the main Fried tofu puffs simmered in vegetable broth. I wanted to have a cooked and warm side vegetable dish, and a raw one. Of course variety, colour and difference in texture were as important as taste. For the warm vegetables I used broccoli and cauliflowers with a very easy miso sauce (click here for the recipe) and some easy pickles.

Quick Japanese Cucumber and Radish Pickles

1 cucumber (possibly the short Japanese type)
A few young radishes, with leaves
Salt (best to use unrefined salt)

Wash the cucumber and cut the into slices, and then into quarters. Clean the radishes well and then cut them into halves or quarters (depending on size). Leave the young leaves whole but trim excess stalk.
Place the radishes, leaves and cucumber pieces into a bowl and add 1 tsp of salt. Cover with with something heavy to press the vegetables down (for example fit another bowl on top and then put a heavy rock on top). Leave for a few hours (preferably overnight). Before serving rinse off all the salted water, squeeze lightly and drain well. Arrange the pickles on a small side plate. 

I like to grow radishes in pots, easy to pick as I need them...

 Photos and Recipes by Alessandra Zecchini ©

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