SWEET-SAVOURY RADISH WITH SHIOKOJI
Maori Murota
![](https://www.cuisine.co.nz/wp-content/uploads/2022/08/Cuisine-Magazine-Maori-Murota-Recipe-Sweet-Savoury-Radish-with-Shiokoji-754x1024.jpg)
tags:pickles
Makes
150g picklesIngredients
150g purple, white, red meat or blue meat radish or turnip | |
½ teaspoon salt | |
1 tablespoon shiokōji (see recipe) | |
½ teaspoon raw sugar | |
SHIOKŌJI makes 500 ml (2 cups) | |
170g dried koji | |
60g salt | |
230ml filtered water |
NOTE
All pickles will keep for 3 days in the refrigerator.
View the recipe collection here
Instructions
1. | Peel the radishes. Cut in half lengthways and then into 7mm (¼ inch) slices. |
2. | Put in a bowl, sprinkle with salt and mix. |
3. | Allow to disgorge for 30 minutes and drain well. |
4. | Mix the radishes with the shiokōji and sugar in an airtight container. |
5. | Marinate for 15 minutes in the refrigerator before eating. |
6. | SHIOKŌJI |
7. | Sterilise a jar with boiling water for 1 minute. |
8. | Put all the ingredients into the jar, mix and seal tightly. |
9. | Keep the jar at room temperature for 7 days (in summer) or 10 days (in winter), stirring once a day with a clean spoon. |
10. | The shiokōji can be stored in the refrigerator for up to 6 months. |
11. | TIP You can use this wonderful umami condiment for everything! Marinate vegetables, fish, meat or tofu, mix with a salad dressing, add to soups or prepare sokuseki-zuke. |
Recipes and images extracted
from Japanese Home
Cooking by Maori Murota.
Photography by Akiko Ida.
RRP $55. Out now.