Oshinko

Name: Oshinko
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb daikon radish, thinly sliced; 2 tsp kosher salt; 1/4 cup rice vinegar; 2 tbsp granulated sugar; 1/4 tsp ground turmeric; 1 piece dried kombu, wiped clean

Crisp Japanese pickled daikon radish with a bright tangy flavor and vibrant yellow hue. Perfect as a refreshing palate cleanser alongside rice dishes or sushi.

15 minEasyServes 430 cal/serving

JapaneseSideNo-CookVeganVegetarianLow CarbKetoKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

1 lb daikon radish, thinly sliced
2 tsp kosher salt
1/4 cup rice vinegar
2 tbsp granulated sugar
1/4 tsp ground turmeric
1 piece dried kombu, wiped clean

Instructions

1

Toss 1 lb thinly sliced daikon radish with 2 tsp kosher salt in a bowl and let sit for 15 minutes to draw out excess moisture.
2

Squeeze the daikon firmly to remove liquid and discard the extracted water.
3

Whisk together 1/4 cup rice vinegar, 2 tbsp granulated sugar, and 1/4 tsp ground turmeric in a small bowl until dissolved.
4

Place daikon and 1 piece wiped clean dried kombu into a sealable bag or jar, then pour the vinegar mixture over top.
5

Seal tightly and refrigerate for at least 4 hours before serving.

Questions

How long does Oshinko keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Oshinko?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Beef Negimaki main
Spicy Tuna Crispy Rice Bowl main
Saba Shioyaki Salt-Grilled Mackerel main

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