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.
Makes 1 piece.
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 peelerPreparation 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.
