How to Make 4 Easy Soy Sauce Pickles (Recipe) 4種類の簡単醤油漬け (レシピ)
Recipes in this Video
Originating from Japan, Daikon Soy Sauce Pickles are a staple in Japanese cuisine, often served as a refreshing side dish or condiment. These pickles highlight the balance of flavors typical in Japanese cooking, combining salty, sweet, and umami notes. Today, they are enjoyed worldwide, with many variations incorporating different vegetables and spices.
Ingredients
- ●daikon radish
- ●soy sauce
- ●rice vinegar
- ●sugar
- ●salt
- ●water
- ●ginger
- ●garlic
- ●sesame seeds
- ●red pepper flakes
- ●scallions
- ●coriander
- ●black pepper
- ●carrots
- ●cucumber
Instructions
- 1Peel and slice the daikon radish into thin rounds or matchsticks.
- 2Sprinkle salt over the daikon and let it sit for 30 minutes to draw out moisture.
- 3Rinse the daikon slices under cold water and pat dry with a clean towel.
- 4In a bowl, combine soy sauce, rice vinegar, sugar, and water; stir until sugar dissolves.
- 5Add minced ginger and garlic to the soy sauce mixture.
- 6In a clean jar, layer the daikon with sliced carrots and cucumber.
- 7Pour the soy sauce mixture over the vegetables, ensuring they are fully submerged.
- 8Sprinkle red pepper flakes, sesame seeds, and black pepper on top.
- 9Seal the jar tightly and refrigerate for at least 24 hours before serving.
- 10Taste the pickles after 24 hours; allow to marinate longer for stronger flavor.
- 11Serve chilled as a side dish or condiment.
- 12Garnish with chopped scallions and coriander before serving.
Also Known As
Ingredients
- ●4 medium cucumbers
- ●1/2 cup soy sauce
- ●1/4 cup rice vinegar
- ●2 tablespoons sugar
- ●1 tablespoon sesame oil
- ●1 teaspoon minced garlic
- ●1 teaspoon grated ginger
- ●1/2 teaspoon red pepper flakes (optional)
Instructions
- 1Wash the cucumbers thoroughly and slice them into thin rounds or spears, depending on your preference.
- 2In a mixing bowl, combine the soy sauce, rice vinegar, sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). Stir until the sugar is dissolved.
- 3Place the sliced cucumbers in a clean jar or container with a tight-fitting lid.
- 4Pour the soy sauce mixture over the cucumbers, ensuring they are fully submerged. You may need to press them down slightly.
- 5Seal the jar or container and refrigerate for at least 2 hours, or preferably overnight for better flavor.
- 6After the pickling time, taste the pickles and adjust seasoning if necessary, adding more soy sauce or vinegar to your liking.
- 7Serve the pickles as a side dish or snack, and enjoy! They can be stored in the refrigerator for up to a week.
Equipment
Japanese pickles, or Tsukemono, have been a staple in Japanese cuisine for centuries, often served as a side dish to enhance the flavors of rice and other dishes. Traditionally, they were made as a way to preserve vegetables and provide essential nutrients during winter months. Today, Tsukemono are enjoyed year-round, with various regional styles and flavors reflecting local ingredients and traditions.
Ingredients
- ●cucumbers
- ●carrots
- ●daikon radish
- ●eggplant
- ●napa cabbage
- ●salt
- ●rice vinegar
- ●sugar
- ●soy sauce
- ●kombu
- ●chili flakes
- ●ginger
- ●garlic
- ●sesame seeds
- ●scallions
- ●water
Instructions
- 1Wash and slice the vegetables into desired shapes.
- 2Sprinkle salt over the sliced vegetables and let them sit for 30 minutes to draw out moisture.
- 3Rinse the vegetables under cold water to remove excess salt and pat dry with a clean towel.
- 4In a bowl, combine rice vinegar, sugar, soy sauce, and water; stir until sugar dissolves.
- 5Add the vegetables to the vinegar mixture and stir to coat evenly.
- 6If using, add kombu, chili flakes, ginger, and garlic for additional flavor.
- 7Transfer the mixture to a clean jar, pressing down to remove air pockets.
- 8Seal the jar and refrigerate for at least 24 hours before serving for best flavor.
- 9Enjoy as a side dish or condiment with rice and other Japanese meals.
Ingredient Alternatives
rice vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar adds a fruity note while being slightly healthier.
sugar
Healthier: honey
Cheaper: agave syrup
Honey provides a natural sweetness with additional flavor.
kombu
Healthier: nori
Cheaper: seaweed flakes
Nori can provide umami flavor at a lower cost.
soy sauce
Healthier: tamari
Cheaper: coconut aminos
Tamari is gluten-free while coconut aminos are lower in sodium.
Techniques
Equipment
Also Known As
Ingredients
- ●1 bunch celery, cut into sticks
- ●1 cup soy sauce
- ●1/2 cup rice vinegar
- ●1/4 cup sugar
- ●1 tablespoon sesame oil
- ●1 teaspoon garlic powder
- ●1 teaspoon ginger powder
- ●1/2 teaspoon red pepper flakes (optional)
Instructions
- 1In a mixing bowl, combine soy sauce, rice vinegar, sugar, sesame oil, garlic powder, ginger powder, and red pepper flakes. Stir until the sugar is dissolved.
- 2Place the celery sticks in a clean glass jar or container.
- 3Pour the soy sauce mixture over the celery sticks, ensuring they are fully submerged.
- 4Seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to meld.
- 5After 24 hours, taste the pickles. If you prefer a stronger flavor, let them sit for another day or two in the refrigerator.
- 6Serve the pickled celery as a crunchy snack or as a side dish with meals.
Equipment
Ingredients
- ●200g komatsuna (Japanese mustard spinach)
- ●1/4 cup soy sauce
- ●1 tablespoon rice vinegar
- ●1 tablespoon sugar
- ●1 teaspoon sesame oil
- ●1/2 teaspoon chili flakes (optional)
Instructions
- 1Wash the komatsuna thoroughly and remove any tough stems.
- 2Blanch the komatsuna in boiling water for about 1 minute, then immediately transfer to an ice bath to stop the cooking process.
- 3Once cooled, drain the komatsuna and gently squeeze out excess water.
- 4In a bowl, mix together the soy sauce, rice vinegar, sugar, sesame oil, and chili flakes (if using).
- 5Add the komatsuna to the bowl and toss to coat evenly with the marinade.
- 6Transfer the mixture to a clean jar, pressing down to remove air pockets.
- 7Seal the jar and refrigerate for at least 24 hours to allow the flavors to develop.
- 8After 24 hours, the pickles are ready to be enjoyed as a side dish or condiment.
Equipment
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