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View Full Version : Fun way to precise usuba cross cutting



schanop
05-12-2012, 08:39 AM
It is little red radish tsukemono:

Cross cutting pracice:
https://lh5.googleusercontent.com/-QU4Gv_7xZRU/T65KVnMBKYI/AAAAAAAAAjI/JeDCrR58BP0/s600/tsukemono0.jpg

And the tsukemono press:
https://lh5.googleusercontent.com/-rggDW5g9GWw/T65KV5ATyMI/AAAAAAAAAjM/Z0ekIhkcy1Q/s800/tsukemono1.jpg

And half an hour later:
https://lh3.googleusercontent.com/-gSRB4eoX3GE/T65KVcsLYTI/AAAAAAAAAjE/3KE5PPJMCFE/s800/tsukemono2.jpg

Yum yum palette cleanser for fatty bbq dish tonight.

GlassEye
05-12-2012, 04:13 PM
Could you possibly share your tsukemono recipe.

schanop
05-12-2012, 06:26 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.

ptolemy
05-12-2012, 06:33 PM
nice cuts!

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

schanop
05-12-2012, 06:48 PM
Oh darn.. just noticed auto correct typo.

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

slowtyper
05-13-2012, 03:05 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.