Recipe by KaffirLime
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!
Top Review by Sakkano
Barring the sesame seeds, I prepared this recipe for onigiri filling, but I finely shredded the carrots so they will be easier to use as filling.
Flavor-wise, they taste much like carrots and peanut butter but a slight acidic bite. And a delight in an onigiri. The sweetness of the carrot with the bitter of the vinegar and the hint of nuttiness that makes an awesome combination.
- 1 cup mizkan rice vinegar
- 1⁄2 cup mirin
- 1⁄2 cup sesame oil
- 1⁄2 cup black sesame seed, lightly toasted
- 12 carrots
Directions See How It's Made
- Boil water in a medium pot and add about a heaped teaspoon of salt.
- In a large porcelain bowl, place the 3 ingredients, rice vinegar, mirin and sesame oil.
- In a separate bowl, grate carrots with a mandolin, about an inch in length.
- When the water starts bubbling, add in the grated carrots to blanch.
- Count to 10.
- Remove carrots and drain.
- Toss carrots into bowl with the 3 ingredients and mix well.
- Add sesame seeds and toss again.
- Let it cool to room temperature.
- Squeeze them into a few medium size jars with the remaining juice.
- Keep refrigerated.
- Stays crunchy and fresh for months!