Friday, 23 May 2014

Cucumber and Radish Pickles (Japanese style)

Very simple and quick, and a refreshing accompaniment to Japanese food

These are great served on the side of Teriyaki dishes (which is what we had them with last night), with my Miso-Sesame Grilled Aubergines or Japanese barbecued skewers such as Yakitori chicken or my Kushiyaki beef.

They don't need long for salting either, you can do that while you prepare the other ingredients and there's no cooking involved either, so why not give them a try!

This quantity serves two as a small side, and is easily doubled. 14 calories per serving.

We had it last night because the first of my dearly beloved's crop of vegetables was ready to harvest - it's the first time we've grown our own radishes (I tend to grow things you can pick, by preference!) and they certainly packed a punch!

[Calories in square brackets, if you're counting]

100g cucumber (about a third of a whole cucumber) finely sliced [11]
3 large radishes (about 40g) [5]
Fine salt
1 tsp lemon juice [1]
2 tsp rice vinegar (check ingredients if cooking gluten free) [2]
½ tsp fine sugar (e.g. golden caster) [8]

Finely slice the cucumber and radishes (after taking off the tails) – easiest and quickest with a mandolin (watch those fingertips!), or in a food processor with fine slicing attachment. Shake salt over them, quickly massage through, and leave.

Gently squeeze the cucumber/radish of salt (rinse if you want to, but not necessary), add the other ingredients, mix and set aside.

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