britannia.org Recipe Bin: Japanese - Entrees: Vegetable

The Recipe Bin: Japanese - Entrees: Vegetable

Achara Zuke

4 oz White turnips

1 tsp Salt

1 Dried red pepper

1" square kombu, washed

¼ cup rice vinegar OR white vinegar

4 tsp Sugar

Soy sauce

Starting a day ahead, peel the turnips &, one at a time, slice them in the following fashion: Make thin slices down to within 1/8" of the base, move the turnip a half turn clockwise & make similar slices intersecting the first ones. Now cut each turnip into quarters.

In a mixing bowl, stir the salt into ¼ cup cold water. Add the turnips. Soak in the refrigerator for 24 hours.

The following day, cover the dried red pepper with cold water & soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove & discard the seeds, slice the pepper crosswise into very thin rings.

Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1" by 1/8" wide.

Drain the turnips & squeeze them firmly until dry. Combine the vinegar, ½ cup cold water, sugar & a sprinkle of soy sauce in a 1½ to 2 qt jar & stir thoroughly. Add the turnips, pepper rings and kombu, & stir again. Cover tightly with a jar cover or plastic wrap, & refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days.

Makes approximately 8 servings.

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