Pick­led Hida Beni


Gourmet Traveller (Australia) - - The Explainer -

The Hida Beni red turnip from Ja­pan makes ex­cel­lent pick­les – serve as a snack or on the side of sushi and sashimi. Hida Beni seeds are avail­able from aus­tralianseed.com. Ume mirin is mirin that has been in­fused with a pre­served Ja­panese plum; if it’s unavail­able, sub­sti­tute reg­u­lar mirin.

1 Peel 4 medium Hida Beni turnips and cut cross­ways into 2mm slices with a sharp knife or a man­dolin.

2 Spread turnip slices out in a shal­low dish and sprin­kle with 20gm sea salt. Leave for 1 hour, or un­til turnip slices have bled some juice and be­come pli­able, then squeeze dry with your hands and place in a ster­ilised jar.

3 Com­bine 200ml rice wine vine­gar, 50gm caster su­gar and 100ml ume mirin in a bowl, stir­ring un­til su­gar has dis­solved. Pour pick­ling mix­ture over turnip slices to fill the jar as close to the top as pos­si­ble, then screw on the lid and shake well. Trans­fer to the re­frig­er­a­tor and leave for a few days be­fore us­ing. Pickle will keep in the re­frig­er­a­tor for

2-3 months.

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