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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Pickles are a big part of Japanese dining. Small dishes of vegetables like daikon, carrots, etc are usually part of a meal. My friend's mother makes this at home and keeps a long time! I use it as a side to my sandwich lunch! Ingredients:
1 cup mizkan rice vinegar |
1/2 cup mirin |
1/2 cup sesame oil |
1/2 cup black sesame seed, lightly toasted |
12 carrots |
salt |
Directions:
1. Boil water in a medium pot and add about a heaped teaspoon of salt.
2. In a large porcelain bowl, place the 3 ingredients, rice vinegar, mirin and sesame oil.
3. In a separate bowl, grate carrots with a mandolin, about an inch in length.
4. When the water starts bubbling, add in the grated carrots to blanch.
5. Count to 10.
6. Remove carrots and drain.
7. Toss carrots into bowl with the 3 ingredients and mix well.
8. Add sesame seeds and toss again.
9. Let it cool to room temperature.
10. Squeeze them into a few medium size jars with the remaining juice.
11. Keep refrigerated.
12. Stays crunchy and fresh for months!
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