Pink Pickled Radish (Quick Japanese-Style Pickles)
These quick Japanese-style pink pickled radishes are simple to make and add a bright, tangy crunch to all kinds of meals. Ready in minutes and perfect for rice bowls, noodles, and busy weeknight cooking.
Servings: 2
Calories: 18kcal
Ingredients
- 100 g small pink/red radishes
- 1 teaspoon mirin
- ¼ teaspoon caster sugar
- ½ teaspoon soy sauce
- Pinch of salt
- 2 tablespoon rice vinegar
Instructions
- Wash the radishes, then trim off the tops and tails.
- Slice the radishes into very thin discs (about 1–2 mm). A mandolin works well for even slices.
- Spread the slices on a plate and sprinkle over the salt and sugar. Toss lightly and let them soften for a minute or two.
- Pour the mirin, soy sauce, and rice vinegar over the radishes. Stir to coat and adjust the brine to taste if needed.
- Serve right away or chill for a few hours to let the color and flavor develop further.
Notes
- Taste the brine and adjust with a little sugar or vinegar as needed. Different brands vary in saltiness and sweetness, so small tweaks help balance the flavor.
- Serve with:
- One of these Japanese rice dishes
- One of these Vegan sushi recipes
- Alongside one of these Vegan Udon noodle recipes
- Vegan tofu recipes
- Aubergine Katsu curry
Nutrition
Serving: 1serve | Calories: 18kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 144mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 7mg | Calcium: 14mg | Iron: 0.2mg
