Katsuobushi no Tsukemono

Katsuobushi no Tsukemono is a delightful Japanese pickled dish featuring the umami-rich flavor of katsuobushi, or dried bonito flakes. This dairy-free side dish provides a unique twist to traditional pickles, enhancing meals with its savory taste.

Ingredients

• Daikon radish - 200 grams
• Katsuobushi (dried bonito flakes) - 20 grams
• Soy sauce - 30 milliliters
• Rice vinegar - 30 milliliters
• Sugar - 10 grams
• Salt - 5 grams
• Sesame seeds - 5 grams

Steps

1. Peel the daikon radish and cut it into thin rounds or sticks, depending on your preference.
2. In a bowl, mix the soy sauce, rice vinegar, sugar, and salt until the sugar is fully dissolved.
3. Add the sliced daikon to the mixture and stir well to coat all pieces evenly.
4. Transfer the daikon and marinade to a clean jar or container and sprinkle the katsuobushi on top.
5. Seal the container and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Before serving, give the pickles a good stir and garnish with sesame seeds.

Nutrition

• Calories: 50
• Protein: 3 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.15 L

Health Benefits

• Rich in umami, enhancing flavor without the need for dairy.
• Low in calories, making it a great addition to a balanced diet.

Tags