Senmaizuke Style (Pickled Turnips, Daikon, & Petite Carrots)

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz) contains 100 calories, 16 g carbohydrate, (1 g fiber), 1 g protein, 0 g fat, (0 g saturated fat), 0 mg cholesterol, and 460 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 100
  • Makes: 1 quart
  • Active Time: 30 minutes
  • Total Time to Make: 1 day30 minutes

Ingredients

You'll Need

1 quart jar or plastic container with lid

Directions

  1. Cook mirin on HIGH in small saucepan 4-5 min, until 3/4 cup mirin remains and the alcohol is cooked off. Set aside.
     
  2. Cook sake on MED-HIGH in separate saucepan 3-4 min, until only 1/2 cup remains and the alcohol is cooked off.
      
  3. Season veggies with salt. Let set 30 min.
     
  4. Make brine: Combine sake, mirin, water, and rice vinegar in saucepan. Add chili pepper (snapped in half, seeds removed using gloves) and kombu.
     
  5. Rinse and drain veggies. Add veggies to brine and transfer to container. When cooled, cover and refrigerate. Marinate at least 24 hours. May be kept up to 30 days in refrigerator.
Chef Tips
  • To serve, thinly slice kombu and mince red pepper as garnish.
  • Use mandoline to slice turnip and daikon.
Options
Yuzu peel (one small thin strip) can be used to flavor brine.

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