Madaka-zuke (Dried Daikon, Soybean, and Squid Pickle)

Name: Madaka-zuke (Dried Daikon, Soybean, and Squid Pickle)
Prep time: 35 min
Cook time: 10 min
Yield: 10 servings
Cuisine: Japanese
Ingredients: dried shredded daikon 100 g; carrot 50 g; ginger 10 g; dried kombu 25 g; dried squid 40 g; dried soybeans 75 g; dried chili 1 piece; light soy sauce 100 ml; dark soy sauce 100 ml; sugar 90 g; rice vinegar 200 ml

Quick answer

Active time: 45 min
Waiting: See the steps
Level: Easy
Servings: 10 servings
Ingredients: 11

About this dish

Crunchy dried daikon, chewy toasted squid and nutty roasted soybeans all soak in the same sweet soy and vinegar dressing.

The pickle comes from Miyazaki, a major dried-daikon region where winter wind and strong southern sun turn fresh strips into a pantry staple. Its name is said to echo impatient calls asking whether it is ready yet. Toasting the squid and dry-roasting the beans before mixing gives the jar a roasted aroma that a raw-vegetable pickle lacks, while kombu and ginger add their own savor and bite. It is served chilled after resting overnight under refrigeration.

Ingredients

servings

IngredientAmount

dried shredded daikon

dried chili1 piece

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Instructions

4 steps

1

Rinse 100g dried daikon under running water for only 20 seconds and squeeze firmly.

Julienne 50g carrot and 10g ginger to 3mm, then wipe and finely slice 25g kombu.
2

Toast 40g dried squid over low heat for 30 seconds per side and cut into 3mm strips.

Dry-roast 75g soybeans over medium-low heat for 8 minutes until mottled brown and nutty.
3

Stir both soy sauces and 90g sugar over medium heat for 2 minutes to dissolve.

Remove from heat, add 200ml rice vinegar and chopped chili, and cool completely.
4

Mix all prepared solids in a nonreactive container and pour over the cooled dressing.

Weight them below the liquid, refrigerate for 12 hours, then turn once before serving.