Our favorite Bento-Style meal usually always has a little side dish of Japanese Pickled Vegetables. Most times, just a teaser of a taste, leaving you wanting for more. Often made with just one vegetable, I've combined my three favorite into this one recipe. It is a simple recipe with lots of flavor.
1 Japanese cucumber, thinly sliced
1 medium carrot, peeled, thinly sliced, slivers
1 daikon (turnip), thinly sliced, slivers
1 TB Hawaiian salt
Water as needed
1-inch ginger, peeled, thinly sliced
½ c. rice wine vinegar
½ c. sugar
In a saucepan over medium heat; warm vinegar. Remove from heat; stir in sugar until dissolved. Set aside to cool completely. In a large mixing bowl; toss together cucumber, carrot, daikon and salt. Allow to sit 15 minutes. Rinse and drain well. Squeeze all remaining water. Return to mixing bowl; toss with ginger and vinegar mixture.
Refrigerate for service. Makes approximately 3 ½ cups.
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