Recipes

Dashi Stock Pickles

The saltiness and crunch of these quick pickles enhance the subtle nuance of Hekiju's tart, tanrei-karakuchi character.

Dashi Stock Pickles

Ingredients (serves 4)

  • 7 oz daikon radish
  • 3 oz carrot
  • 3.5 oz cucumber
  • 1/4 teaspoon salt
  • 1 piece kelp (about 1.5 x 3 inches)
  • 3/4 cup dashi stock

Pickling Brine

  • 3 tablespoons vinegar
  • 1/2 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt

Directions

  1. Step 1

    Cut the daikon, carrot, and cucumber into bite-sized sticks or rounds. Lightly salt and let rest briefly.

  2. Step 2

    Combine the dashi stock with the kelp in a small pot and warm gently. Do not boil.

  3. Step 3

    Mix the pickling brine ingredients with the warmed dashi until the sugar dissolves.

  4. Step 4

    Combine the vegetables and brine in a container, cover, and refrigerate for at least 30 minutes before serving. These are best enjoyed the same day.

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