Description
A miso flavored Japanese pickle recipe that makes the perfect side dish.
Ingredients
Scale
- 2 carrots
- 2 zucchinis
- 2 turnips or 1 medium size daikon, peeled
- White miso paste
Instructions
- Using a mandoline or a knife, slice your veggies about 1/4 inch thick. Put veggies in a tupperware container (not too deep, like a plastic take-out container) or a pickle press and add miso paste one spoonful at a time, mixing it with the vegetables, until all veggies are coated.
- Cover and pickle for about 24 hours. Rinse the vegetables under water until all the miso paste is gone. Pat them dry with paper towel and leave uncovered for a couple of hours, to evaporate some of the water.
- Keep refrigerated.
- Serve with rice.
Notes
Keep tsukemono in an airtight container and refrigerate for up to 2 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 126
- Sugar: 11g
- Sodium: 175mg
- Fat: 1.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 25.7g
- Fiber: 7g
- Protein: 4.8g
- Cholesterol: 0mg
