Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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2 |
medium |
black radishes |
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2 |
tsp. |
salt (course if available) |
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¼ |
cup |
rice vinegar or other mild vinegar |
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2 |
tsp. |
sugar |
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2 |
Tbsp. |
corn oil |
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Recipe Instructions:
- When serving black radishes uncooked, treat them with salt first to modify the harsh flavor.
- Chop, slice, or julienne radishes and add about 1 tsp. salt for each 1-1/4 cups of radishes.
- Toss together to mix well. Cover the surface of the radishes closely with plastic wrap; overlap the edges of the container with the plastic wrap and seal closely to prevent the strong odor from escaping.
- Set a weight on top of the radishes; let stand for at least an hour.
- Rinse, drain dry.
- Mix vinegar and sugar, add oil, toss with radishes.
- Cover tightly and refrigerate for several hours before serving.