https://preview.redd.it/v5gqe8htkae61.jpg?width=1280&format=pjpg&auto=webp&s=d03af1a6c351c9bf4a182e5434ff0380d9ec8519

1 Turnip

1 Daikon

1 Carrot

1 Red Radish

1/2 cup Water

1/2 cup Japanese rice vinegar

1 TBSP salt

1 cup sugar ( to make healthier use less to your liking or omit)

Heat Water, Vinegar, sugar, 1 TBSP salt just enough to dissolve the sugar and salt.

While waiting for the water to heat, Slice the veggies into very thin discs, the daikon and carrot at angle very thin.

Once the sugar and salt has dissolved, remove from heat and allow to cool to room temperature if you prefer crisper veggies.

Add veggies to the liquid and put in jars.

Store in jars for up to one week in refrigerator.

You can add or subtract any of the root vegetables above. My favorites are radish and cucumbers!

This was my Obachan's (Japanese grandmother's) recipe that was passed down to me. It is also posted in my blog with some other easy recipes 😊 I hope you enjoy it!

I just got back from Japan and tried my hand at some Japanese cooking. Really not handy in the kitchen, so kinda proud of what I made :) Recipes used in post.

Japanese style curry with chicken katsu, tonkatsu sauce, fukujinzuke pickled radish and miso soup

Chicken Katsu

https://www.allrecipes.com/recipe/72068/chicken-katsu/

I forgot to pound the chicken breast. Made the frying time longer and the meat a bit too dry. Served on Japanese sushi rice.

Tonkatsu sauce

https://www.allrecipes.com/recipe/240706/tonkatsu-sauce/

Made the day before, stored a small portion in the fridge and froze the rest for later. Served at room temperature

Japanese curry

http://www.acookingmizer.com/2014/09/28/slow-cooker-sunday-savory-japanese-beef-curry/

Made using my Crockpot. Bought the spicy curry roux cubes in Japan :) the site says 8 portions, but added less water because I read somewhere this recipe will turn out too watery. Got 4 portions out of it. Froze two, hoping the vegetables will survive being frozen.

Radisshu no Amazu-zuke

https://dailycookingquest.com/radisshu-no-amazu-zuke-sweet-vinegared-radish-pickle.html

The radishes didn't turn as red as the recipe mentions. Perhaps should have dried the radishes some more? Currently have a more extensive fukujinzuke recipe sitting in my fridge, but have to wait a few more days for it to settle.

Miso soup

https://www.justonecookbook.com/homemade-miso-soup/

Just Dashi powder, scallions, sauteed spinach, and Miso paste.

Dye-Con dyke on daikon dyke conned icon, Di.

https://preview.redd.it/fnccw6ugvnz21.jpg?width=1500&format=pjpg&auto=webp&s=02d79cc3607585bcab889a31340fe4775c612556

Cook Time / Carb Info

Prepping Time 5M

Total Time 5M

Net Carb/Roll ~0.2g

Servings 6 Rolls

Ingredients

6 Slices of Prosciutto

1oz Radish Sprouts (Kaiware Daikon in Japanese)

1/2 Persian/Japanese Cucumber

1 Clove Garlic

2 tbsp Kewpie Mayo

6 Toothpicks

Directions Full step by step picture recipe @ https://lowcarbingasian.com/prosciutto-radish-sprouts-wraps-with-japanese-garlic-mayo

1. Gather all the ingredients.

2. Cut ends off of cucumber cut it long ways. Cut cucumber in half and cut again long ways making 2 halves. Cut halves long ways into 1/4's making four longs sticks from each half as shown below. Set aside.

3. Cut radish sprouts about 1/2 inch above stem and wash in cold water well. Set aside.

4. Grind garlic with a grinder or garlic press and place into a small mixing bowl.

5. Add Kewpie Mayo into the small mixing bowl with garlic and mix well. This will be your spread.

6. Lay a slice of prosciutto onto clean surface. Apply ~1 tsp of Japanese Garlic Mayo spread in a line across the center of the prosciutto. Place a slice of cucumber and pinch radish sprouts on top of the spread. Grab the bottom and roll upwards into a tight cylinder. Place tooth through the middle of ensure hold. Repeat for other pieces. Keep refrigerated until ready to serve.

It sounds really interesting and I wouldn't mind getting a hold of some to try it out. I'm also looking for a source in the U.S. if anyone knows of one.