Description
Made with a fermented fish sauce from the Noto region of Japan, these pickles are briny, salty, and full of umami.
Ingredients
Units
Scale
- 1 Japanese cucumber
- 1 medium carrot
- 8 oz daikon
- 3 tablespoons ishiru/ishiri sauce or regular fish sauce
- 1 tablespoon sake
- 1 teaspoon mirin
- 2 tablespoons water
- 1 dried chili pepper, thinly sliced
Instructions
- Slice the vegetables. Slice all of the vegetables into bite size sticks – about 1 inch thick and 3 inches long.
- Make the pickling sauce. Put the fish sauce, sake, mirin, water, and sliced dried chili in a small saucepan. Bring the mixture to a boil and turn the heat off.
- Add the pickling sauce to the vegetables. Place the sliced vegetables in a bowl and pour the pickling liquid over them. Let cool until the pickling liquid is room temperature.
- Let them pickle. Transfer the vegetables and pickling liquid to a storage bag and close to seal. You can also use a storage container – just make sure that the vegetables are evenly submerged in liquid. Refrigerate for at least 3 hours, up to 12 hours.
- Serve. Ishiru pickles can be served on their own or as a side dish to pair with a bowl of rice.
Notes
Storage: Transfer the pickles to a storage container, adding 1-2 tablespoon of the pickling liquid as well. Close with a lid and refrigerate for up to 3 weeks.
Nutrition
- Serving Size: 3.5 ounces
- Calories: 102
- Sugar: 7.7g
- Sodium: 850mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0g
