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Easy Senmaizuke Recipe: Refreshing Japanese Pickles

Senmaizuke

A delightful Japanese pickled vegetable dish that is easy to make and brings a burst of flavor to any meal.
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Prep Time 30 minutes
Total Time 30 minutes
Course: Condiment, Side Dish
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Senmaizuke
  • 1 cup daikon radish thinly sliced
  • 1 cup carrot thinly sliced
  • 1 cup cucumber thinly sliced
  • 1 cup water
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 tbsp salt
  • 1 tsp soy sauce
  • 1 tsp sesame oil

Equipment

  • Mixing Bowl
  • Saucepan
  • Airtight Container

Method
 

  1. Step 1: In a mixing bowl, combine the daikon radish, carrot, and cucumber. Make sure they are evenly sliced so they pickle uniformly.
  2. Step 2: In a saucepan, combine the water, rice vinegar, sugar, salt, soy sauce, and sesame oil. Heat over medium heat, stirring until the sugar and salt dissolve completely.
  3. Step 3: Pour the warm vinegar mixture over the sliced vegetables. Make sure everything is well coated.
  4. Step 4: Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight.
  5. Step 5: Serve chilled as a side dish or condiment. Enjoy the crunchy goodness!

Notes

Make a big batch ahead of time; Senmaizuke keeps well in the fridge for up to a week.