Pickled daikon with shiso
Pickling daikon with the shiso creates a huge freshness in flavour profile.
In this component we use the Henkelman vacuum machine. This professional chamber vacuum machine allows you to package, store and prepare more efficiently.
Allergens and dietary requirements
- Sulphite
- Vegan
Ingredients
200
g
water240
g
white wine380
g
white wine vinegar120
g
rice vinegar 240
g
sugar16
g
salt25
leaves
shiso1
piece
daikon, peeled with a peelerown-components.blocks.recipeYield1 piece
Preparation method
Put the water, white wine, white wine vinegar, rice vinegar, sugar and salt together and bring to the boil.
Let cool completely and place in the blender with the shiso.
Blend for 1 minute at full speed, then pass through a sieve.
Place in a vacuum bag with the daikon.
Place the vacuum bag in the vacuum device and then run the marination programme with high vacuum and sealing at the end.
Store for at least 48 hours in the fridge.
Cut the daikon into fine brunoise or any other shape.
Serve cool.
Serving suggestions
- Delicious in a dish with carrot, shallot, and cumin.
- Pairs well with scallops, grapefruit, and ginger.
- Perfect with beetroot, sesame and, soy sauce.
