Miso Pickled Vegetables (Vegetable Misozuke)
My Miso Pickled Vegetables (Vegetable Misozuke) are slightly different from most Misozuke recipes you might know of. The traditional miso pickling base is made of miso with a small amount of mirin. But my marinade contains a substantial amount of yoghurt which gives a milder saltiness to the pickled vegetables.I did not include Meal Ideas today because today's dish can go with almost anything as a side dish, or even nibbles.
Ingredients
- 1 cucumber (about 140g/4.9oz)
- 80g/2.8oz daikon (white radish)
- 70g/2.5oz carrot
- 3 tbsp miso (note 2)
- 4 tbsp Greek yoghurt (note 3)
Directions
- 1
- 2
Trim both ends of the cucumber.
- 3
Halve the daikon and carrot vertically to make half-cylindrical shapes.
- 4
Mix the Misodoko ingredients well in a bowl, until lump free.
- 5
Put the misodoko in a ziplock bag.
- 6
Put the vegetables in the bag and massage gently, ensuring that all the vegetable pieces are coated in the misodoko.
- 7
Remove the air inside the bag as much as possible, then seal it.
- 8
Leave the bag in the fridge for at least 24 hours, up to 3 days (note 5).
- 9
Serving
- 10
Remove the vegetables from the bag, scraping off the misodoko as much as possible.
- 11
Rinse off the miso around the vegetables, pat dry, then slice them into 5-7mm/3⁄16-¼" thick pieces.