Radish Black Garlic Sichuan Butter Recipe

Peel the radish if the skin is thick or waxy. Cut the radish into 1/8–1/4-inch (3–6 mm) rounds or into matchsticks (julienne) depending on how you want to present the dish. Aim for uniform pieces so they pickle evenly.

Place the cut radish in a bowl, sprinkle with the kosher salt and toss well. Let sit 10–15 minutes to draw out excess moisture, then gently squeeze the radish pieces in a clean towel or with your hands to remove the liquid.

Whisk together the rice vinegar, sugar, and 2 tablespoons water until sugar dissolves. Add the vinaigrette to the radish, toss to coat, and let sit at room temperature 15–20 minutes (or refrigerate up to 2 hours) to pickle lightly. Drain briefly before plating so the butter isn’t diluted.

Prep

Bring 6 tablespoons unsalted butter to room temperature so it’s soft but not melted. Mash the black garlic cloves into a smooth paste using the back of a spoon or a small microplane.

Toast & Crush Sichuan Peppercorns

In a small dry skillet over medium heat, toast the Sichuan peppercorns for 1–2 minutes until fragrant. Remove from heat and crush lightly with a mortar and pestle or the bottom of a small pan. Allow to cool slightly.

In a small bowl, combine the softened butter, black garlic paste, crushed Sichuan peppercorns, chili oil, light soy sauce, toasted sesame oil, sea salt, and lemon juice (if using). Mix thoroughly until smooth and homogenous. Taste and adjust salt or soy for balance.

If you prefer a warm sauce: melt the mixture very gently in a small saucepan over low heat just until spreadable (do not boil) and remove from heat. For a more composed butter, chill briefly to firm slightly then bring back to spreadable temperature before using.

Arrange the drained pickled radish on a serving plate in a single layer or small piles.

Spoon small quenelles or dollops (about 1/2 to 1 tablespoon each) of the black garlic Sichuan butter over the radish. If using warm butter, spoon it so it melts slightly over the radish for a glossy finish; if chilled, let it soften to spreadable consistency so it clings to the pieces.

Scatter the sliced scallions, toasted sesame seeds, and micro cilantro over the top. Finish with a light crack of black pepper if desired.

Serve immediately as an appetizer, side dish, or condiment with grilled meats, bao, or steamed rice. Leftover butter can be refrigerated in an airtight container for up to 1 week; bring back to room temperature before using. Pickled radish keeps up to 3 days refrigerated.