Oshinko recipes?
Horst Buchholz
the correct vegetables in our garden, but not sure how to
transform them into the wonderful pickles that Japanese
restaurants serve.
HB
Nona
wrote:
Hi - when you say oshinko, are you referring to salted variety? Or
vinegared ones? What type of vegetables are you interested in using?
Whenever I hear oshinko, it's mostly napa cabbage with extra thrown
in - is this what you are looking for?
Nona (another foodie and hapa)
Horst Buchholz
The standard selection here (for example at Nanbankan in
West LA) seems to be yellow pickled daikon, a purple
perfumey pepper slice or something like it, little slices of
cucumber, small chunks of cabbage like tiny mild kim chee,
baby eggplants the size of a baby's thumb, etc. As for
salted or vinegared, guessing vinegared but really not sure.
More perfumed and tart/vinegary than salty.... HTH
/HB
Shad
"Horst Buchholz" <grw...@hotmail.com> wrote in message
news:3DF43DA...@hotmail.com...
My wife makes asazuke and nukazuke at home sometimes. But takuan (your
yellow
pickled daikon) is usually bought at the store. In fact honestly, most young
people in Japan
especially metroopolitan areas just but their oshinko/tsukemo ready made.
Of course out in the country, the old ladies still make their own.
Shad
Edvardo
the small pickled ones (look a bit like a regular red radish except
yellowish in color, wrinkled up, very crunchy and none of the normal radish
taste)? Prefer these for what the local itamae calls "oshinko-maki".
Ed
"Shad" <Sh...@gill.net> wrote in message
news:Gz7J9.2764$Gd1....@newssvr19.news.prodigy.com...
>
snippy
Shad
"Edvardo" <e_r...@hotspammail.com> wrote in message
news:uvarevf...@news.supernews.com...
> Takuan is one thing (made from the large pickled daikon slices). What are
> the small pickled ones (look a bit like a regular red radish except
> yellowish in color, wrinkled up, very crunchy and none of the normal
radish
> taste)? Prefer these for what the local itamae calls "oshinko-maki".
>
> Ed
>
I "think" you are talking about Shibazuke, as I see these used in
Oshinko-maki
along with takuan.
It is made actually from cucumbers, are a bit crunchy, and use salt and
dashi
in the pickling. Usually you can find it in the plain greenish color or the
purple one.
The purple one is colored using aka-jiso (red shiso leaves).
You can buy these in any Japanese food store, next to the takuan.
Shad
Nona
wrote:
>
>The standard selection here (for example at Nanbankan in
>West LA) seems to be yellow pickled daikon, a purple
>perfumey pepper slice or something like it, little slices of
>cucumber, small chunks of cabbage like tiny mild kim chee,
>baby eggplants the size of a baby's thumb, etc. As for
>salted or vinegared, guessing vinegared but really not sure.
> More perfumed and tart/vinegary than salty.... HTH
>
Ok, it sounds like a form of amazuke (sweet pickles). The yellow
pickled daikon sounds like takuan. Is it very yellow-colored with a
distinct smell? If it is takuan, most likely better to purchase
store-bought unless you are really interested in make one yourself.
It's a process just like many long curing pickles and does take some
time. If serious about making one, I can post. However, here is one
simple amazuke recipe that you can certainly use other vegetables to
suit the season and your taste:
1/2 lb daikon, peeled and cut into paper-thin slices
1/4 lb carrots, scraped and cut into paper thin slices
1/4 cucumber, seeded and julienned
1/4 C rice vinegar
% T sugar
1/2 tsp salt
1/4 C water
1/2 tsp minced ginger (optiona)
Here is another version that needs to be pickled for at least 2-3
days.
Vegetables of your choice - cut into bite size pieces
pickling medium:
4 T soy sauce
2 T sake
2 T mirin
2 T rice vinegar
Mix pickling medium and place vegetables and let it sit for 2-3 days
in refrigerator. Can use zip-lock bag for the purpose. If you prefer
less soy taste, reduce to 2 T.
1/2 tsp minced garlic (optional)
Mix solution in a bowl and add vegetables and let stand at least 3
hours. Remove daikon, carrot, garlic, ginger and drain well. Add
julienned cucumber, mix and serve.