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Hariharizuke
Dried daikon pickle
はりはり漬け: sun-dried daikon strips soaked in soy-vinegar with kombu and chilli, named for the crunching sound they make
Hariharizuke takes its name from the sound it makes, 'hari-hari', as you chew. It starts with kiriboshi daikon, the radish strips dried in the cold winter sun across Miyazaki and much of rural Japan, which are rehydrated and steeped in a sharp, slightly sweet soy-vinegar with ribbons of kombu and a little chilli. It is a year-round side dish, but home cooks lean on it in late winter and early spring when fresh vegetables are fewer, packing it into bento boxes or setting it beside grilled fish and rice. The taste is sweet-sour and savoury, with a concentrated, almost caramel daikon flavour, and the texture is springy and crunchy. The common mistake is soaking the dried daikon too long: after 10–15 minutes it is pliable, and beyond that it turns soft and loses its crunch. It is ready when the strips are glossy, tan and taste seasoned right through, about an hour after mixing, and even better the next day. Look for dried daikon in Japanese or Korean shops (Korean mumallaengi is the same thing). Chef's tip: add the carrot in very fine matchsticks and a few drops of sesame oil just before serving for colour and aroma.
- Total time
- 28 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the daikon
- 1 ¾ oz carrotcut into fine matchsticks
For the pickling liquid
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 3 tbsp water
- ⅛ oz kombua 5 cm square
- 1 dried red chilliseeds removed, in rings
- ½ tsp toasted sesame oil (optional)
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Method
0/6 doneStep 1: Clean the jar or container and lid: wash in hot soapy water, rinse, then dry in a 250°F oven for 10 minutes (or pour boiling water over and in it and air-dry upside down). Let it cool; it must be completely dry.
Step 2: Rinse the 1 ¾ oz dried daikon strips (kiriboshi daikon) in a bowl of water, rubbing the strips between your hands, then change the water and soak for 10–15 minutes, until pliable but still springy.
15 minStep 3: Squeeze the daikon very firmly in handfuls and cut into 4–5 cm lengths. Mix with the 1 ¾ oz carrot in a bowl.
5 minStep 4: Snip the ⅛ oz kombu into thin strips with scissors. Bring 3 tbsp soy sauce, 3 tbsp rice vinegar, 2 tbsp sugar, 3 tbsp water, the kombu and 1 dried red chilli to a boil in a small pan over a medium heat, stirring until the sugar dissolves, about 2 minutes. Let it cool for 5 minutes.
3 minStep 5: Pour the warm liquid over the daikon and carrot and toss well. Leave at room temperature for 1 hour, tossing once or twice, until the strips are glossy and tan and the liquid is mostly absorbed.
5 minStep 6: Pack into the clean jar, press down and refrigerate. Best the next day; keeps 1 week in the fridge. Serve with ½ tsp toasted sesame oil if you like. Throw away if it fizzes, turns slimy, grows mould or smells off.
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 1 g
- Carbs
- 9 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hariharizuke take?
- About 28 minutes in total: 25 minutes to prepare and 3 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
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