Quick Cucumber and Daikon Tsukemono
Experience the vibrant crunch and refreshing tang of this quick Japanese tsukemono. Thinly sliced cucumber and daikon radish are lightly salted, then bathed in a zesty brine infused with rice vinegar, soy sauce, and a hint of ginger and chili. This easy-to-make side dish offers a perfect balance of savory, sweet, and acidic flavors, ideal for brightening any meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 21 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcscucumber, thinly sliced
- 150 gdaikon radish, thinly sliced
for salting
- 0.5 tspsea salt
dressing
- 3 tbsprice vinegar
- 1 tspsugar
- 1 tspsoy sauce
- 0.5 tspginger, grated
- 0.25 tspred chili flakes(optional)
Equipment
Medium mixing bowl · Small bowl · Whisk · Mandoline slicer (optional) · Chef's knife · Cutting board
The method
Step by step
- 1
Wash and thinly slice the cucumber and daikon radish into uniform rounds or half-moons.
About 5 min
Cook’s note: For very thin, consistent slices, use a mandoline slicer. This ensures even pickling and a pleasant texture.
- 2
Place the sliced cucumber and daikon radish into a medium mixing bowl.
- 3
Sprinkle the sea salt evenly over the vegetables and toss gently to ensure all pieces are coated.
About 1 min
Cook’s note: The salt helps draw out excess moisture, which is crucial for achieving a crisp texture in the finished tsukemono.
- 4
Let the salted vegetables rest at room temperature for 15-20 minutes, allowing them to release their natural water.
About 20 min
Cook’s note: You'll notice a significant amount of liquid accumulating at the bottom of the bowl, indicating the salt is working effectively.
- 5
While the vegetables are resting, prepare the dressing: In a small bowl, whisk together the rice vinegar, sugar, soy sauce, grated ginger, and red chili flakes (if using) until the sugar is fully dissolved.
About 3 min
Cook’s note: Taste the dressing and adjust the sweetness or spice level to your preference. A little extra sugar can balance the acidity.
- 6
After resting, firmly squeeze out as much excess water as possible from the cucumber and daikon radish.
About 2 min
Cook’s note: Gather the vegetables in a clean kitchen towel or paper towels and twist tightly to extract maximum liquid. This step is critical for a crisp, non-watery pickle.
- 7
Return the thoroughly squeezed vegetables to the now-empty, clean mixing bowl.
- 8
Pour the prepared dressing over the vegetables and toss gently to combine thoroughly, ensuring all pieces are coated.
About 1 min
- 9
Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the vegetables to chill.
About 30 min
Cook’s note: For the best flavor development, allow the tsukemono to marinate for a few hours or even overnight. The longer it sits, the more pronounced the pickled taste will be.
- 10
Serve the chilled cucumber and daikon tsukemono as a refreshing side dish.
Cook’s note: Garnish with a sprinkle of toasted sesame seeds for added texture and nutty flavor, if desired.
Per serving
Nutrition
- Calories
- 21.3kcal
- Protein
- 0.7g
- Carbs
- 4.6g
- Fat
- 0.1g
- Fibre
- 0.9g
- Sugar
- 2.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This quick tsukemono is a fantastic accompaniment to grilled fish, rice bowls, or any Japanese-inspired meal. For a variation, try adding a pinch of toasted sesame oil to the dressing for a deeper, nutty aroma. It's also delicious with thinly sliced carrots or bell peppers for added color and crunch.
Store leftover tsukemono in an airtight container in the refrigerator.
This dish is served chilled and does not require reheating.
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