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Oshinko

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

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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. 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. 2

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

  3. 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. 4

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

  5. 5

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

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Questions

What is Oshinko?

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. This reference files it under Japanese side: made without cooking, rated easy and about 15 minutes start to finish.

How long does Oshinko take?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 5, 4 hours. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of rice vinegar in Oshinko?

The entry for Oshinko calls for 1/4 cup rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

How many carbs are in Oshinko?

One serving (the recipe makes 4) has 6 g of carbohydrate in about 30 calories, with 1 g protein and 0 g fat, plus 1 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list.

How long does Oshinko keep?

Refrigerate what is left of Oshinko within two hours and eat it 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. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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