View Full Version : Fun way to precise usuba cross cutting

05-12-2012, 07:39 AM
It is little red radish tsukemono:

Cross cutting pracice:

And the tsukemono press:

And half an hour later:

Yum yum palette cleanser for fatty bbq dish tonight.

05-12-2012, 03:13 PM
Could you possibly share your tsukemono recipe.

05-12-2012, 05:26 PM
This one was simple and straight forward, a tea spoon of salt, two+ tea spoons of sugar, and just enough rice vinegar to cover.

Didn't think about this until I have started preparing boneless rolled chicken roast and saw that I had a bunch of red radish in a fridge.

05-12-2012, 05:33 PM
nice cuts!

i do same with onions, leave them sit for 1-2 hrs and then rinse. Keeps them very refreshing.

05-12-2012, 05:48 PM
Oh darn.. just noticed auto correct typo.

Meant to say PRACTISE not precise in the title. Eventually, yes. Just a practice for now.

05-13-2012, 02:05 AM
I do the same all the time at home (without the press). I like them better as wedges though. The thin ones are nice to garnish a plate with but I don't enjoy snacking on them as much.