Oshinko Recipe
Assortment of Japanese pickled vegetables.
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Ingredients
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Pickled Vegetables
Method
Preparation
- 1
Prepare the Vegetables
Julienne the daikon, carrot, and cucumber into thin strips. Place them in a large bowl.
- 2
Salt the Vegetables
Sprinkle the salt over the julienned vegetables and mix well. Let sit for about 30 minutes to draw out excess moisture.
- 3
Make the Pickling Brine
In a separate bowl, combine the rice vinegar, sugar, and red chili flakes. Stir until the sugar is dissolved.
- 4
Pickle the Vegetables
After the vegetables have released their moisture, rinse them under cold water and drain. Add them to the pickling brine and mix well.
- 5
Marinate
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for better flavor.
- 6
Serve
Serve the oshinko chilled, garnished with sesame seeds.
