The Feast Part Two: Daikon and Salmon Bites

I found this recipe on the Japanese food blog ごはん便り from すずキッチン (I can’t actually read the second word but the rest is – Meals ____ from Suzu Kitchen).  She seems to post daily and almost all of it looks really good.  I was really excited to make these because of the light flavor of the sauce.  I’ve renamed the recipe as well as a literal translation sounds kind of boring sometimes.  My methodology may not be bang on as I am not a fluent Japanese reader (can you use fluent for reading?).

Daikon Salmon Bites (サーモンと大根の甘酢漬け)

ごはん便り from すずキッチン

2cm of daikon sliced 1-2mm thin
75 grams
sashimi grade salmon
1-3 green onions (this depends on your tying prowess – I needed more than three)
dash of salt
4 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1
togarashi (dried hot pepper)
a little more salt

Sprinkle the daikon slices with salt and let sit until limp enough to wrap around salmon.  I was multitasking at the time and left them for about twenty minutes.  Wash off the daikon.  Cut the salmon into as many pieces as you have daikon slices.  Place each piece of salmon in the center of a slice of daikon, wrap the daikon around the salmon and tie with a piece of green onion.  I sadly have no tips for not breaking the green onions mid-tie.  When you have finished all of the tying, put the rest of the ingredients in a sauce pan and bring to a boil.  Turn off the heat once the sugar has dissolved.  Place the daikon salmon bites on a plate that can hold at least 5 tablespoons of liquid and pour the contents of the sauce pan evenly over the bites.  The outside of the salmon may cook slightly and it gives a good flavor.  The original recipe appears to cool the sauce first but I wanted the slightly cooked salmon flavor.  Serve when ready.  The salmon needs to be eaten that day and should not be left out for any given time.

Sweet Vinegary Red Kabu Pickles

Updated the pics.  This is the artistic shot.  I don’t know what happened buy my flash made the pickles look funky.  They are actually bright pink.  A proper picture is below.The finished productIngredients

Red kabu make the most beautiful pink pickles.  Last year I bought them for the first time on a whim and after a quick search on cookpad.com (a Japanese recipe site), decided on pickles.  These take a while to make so make sure you start the night before.  I started today and will update the post tomorrow.  Btw, I used brown sugar in the picture because I have run out of white sugar.  Usually you use white sugar.

Peeled Red Kabu

Sweet Vinegary Red Kabu Pickles (赤かぶの甘酢漬け)

Posted on http://www.cookpad.com

3 red kabus

2 teaspoons salt

300mL vinegar

1/2 cup sugar

1/2 teaspoon salt

Day One
Peel off the very outer part of the skin but leave most of the pink on.  Cut the kabu into easy-to-eat pieces (I cut them in half and then slice them).  Put the kabu pieces in a ziploc bag with 2 teaspoons of salt.  Shake and leave overnight.

Day Two
Squeeze out the excess water.  Mix the rest of the ingredients in a sauce pan and heat until the sugar is dissolved.  Pour over the kabu and let sit until desired flavor.

I will post the results when they have sat overnight.

See, not yellow