<MISO YOGURT PICKLES>
- Miwa
- Jul 22, 2023
- 2 min read
Updated: Apr 6
<MISO YOGURT PICKLES/ぬか漬け風漬物>
▶VEGAN
＜Yield> 2 servings
<Prep time> 10 minutes (does not include marinating time)
<Cook time> 0 minutes
<Ingredients>
1 small carrot (80g)
1 small cucumber (80g)
50g daikon/ turnip
Marinade
4 tbsp soy yogurt/ regular yogurt (100g)
2-3 tbsp miso paste
★Find Japanese ingredients here.
<Directions>
1. Thinly slice (about ¼ inch) the carrot, cucumber and turnip.
2. Into a container, mix together the miso paste and yogurt. You can use any type of miso. However, please note that the salt content varies between types. Use a smaller amount of red miso, which is saltier, and a larger amount of white miso, which has less salt.
3. Add in the vegetables (step 1) and toss them to coat. Let it sit in the fridge for at least 16 hours to a max of 48 hours. Rinse off the marinade under a faucet and transfer to a plate.
<Miwa’s tips> ※Watch more on YouTube!
1. If you want to keep the pickles for more than 2 days, make sure to wash off the marinade then store it in a container, otherwise the pickles would be too salty.
2. Soy yogurt is the best for this recipe.
3. Leftover marinade can be utilized in a soup such as tomato soup and miso soup. If you add your choice of oil to the leftover marinade, it makes a delicious dressing. No wasting^^
<Storage time>
Store in an air-tight container in the fridge for up to 5 days after removing the marinade.
★Do you need any help on starting Japanese cooking at home? Click here!
This MISO YOGURT PICKLES is great to be served in this tableware.
<MIWA’s recommendations♡>
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2023/07/22 MIWA
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