Oshinko Platter

The Oshinko Platter is a vibrant and colorful Japanese breakfast featuring a variety of pickled vegetables, providing a refreshing and tangy start to the day. This vegan dish is not only visually appealing but also packed with nutrients and probiotics from the fermented ingredients.

Ingredients

• Daikon radish - 200 grams
• Carrot - 100 grams
• Cucumber - 100 grams
• Red cabbage - 100 grams
• Rice vinegar - 60 ml
• Salt - 1 teaspoon
• Sugar - 1 tablespoon
• Sesame seeds - 2 tablespoons
• Nori sheets - 2 pieces
• Cooked rice - 300 grams

Steps

1. Slice the daikon radish, carrot, cucumber, and red cabbage into thin strips.
2. In a bowl, mix the rice vinegar, salt, and sugar until dissolved.
3. Add the sliced vegetables to the vinegar mixture and toss well. Let them marinate for at least 20 minutes.
4. While the vegetables are marinating, prepare the cooked rice and keep it warm.
5. Once the vegetables are ready, arrange them artfully on a platter alongside the warm cooked rice.
6. Sprinkle sesame seeds over the vegetables and serve with torn nori sheets on the side for wrapping.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in vitamins and minerals from fresh vegetables.

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