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Fun way to precise usuba cross cutting
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Thread: Fun way to precise usuba cross cutting

  1. #1
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    Fun way to precise usuba cross cutting

    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.

  2. #2
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    Could you possibly share your tsukemono recipe.

  3. #3
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    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.

  4. #4
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    nice cuts!

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

  5. #5
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    Oh darn.. just noticed auto correct typo.

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

  6. #6
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    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.

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