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🌍Authentic Japanese recipe from a Japan-based creator — ingredients and steps translated below
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こっタソの自由気ままに【Kottaso Recipe】
こっタソの自由気ままに【Kottaso Recipe】
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Recipe Information

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Video-Specific Recipe

Pickled Carrot, Daikon & Cucumber

Cultural Context

Originating from Japan, this pickled vegetable dish is known as 'tsukemono' and is a staple in Japanese cuisine. Traditionally served alongside rice and main dishes, it adds a crunchy, tangy contrast to meals. Today, variations of pickled vegetables are enjoyed worldwide, reflecting local tastes and ingredients.

AsianJPside
30 min
easy
4 servings
Servings4
Cucumber: 2
Carrots: 2
Japanese white radish: 1/3
Garlic: 1
Salt: 1 teaspoon
Soy sauce: 2 tablespoons
Noodle soup base (10 times concentrated): 1/2 tablespoons
Vinegar: 2 tablespoons
Miso: 1 teaspoon
Mirin: 50ml
Sake: 100ml
Salted kelp: 1 tablespoon
Dried bonito: 1 pack
1

Prepare the vegetables by cutting them into sticks or desired shapes.

2

In a bowl, mix together the salt, soy sauce, noodle soup base, vinegar, miso, mirin, sake, and garlic to create the marinade.

3

Add the cucumber, carrots, and Japanese white radish to the marinade, ensuring they are well coated.

4

Let the vegetables marinate for a few hours or overnight in the refrigerator.

5

Serve the marinated vegetables as a snack or side dish.

Spice Level:

🌶️🌶️🌶️

Dietary

low-carbvegetarian

Also Known As

Pickled Carrot, Daikon & Cucumber
Local Name: 漬物(にんじん、大根、きゅうり)

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