Black radish Recipe

Black radish Recipe

• 1 large black radish , peeled and julienned
• 1/2 cup water
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon agar-agar powder (or gelatin)
• 1/4 cup vegetable oil
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro, for garnish
• Optional: 1/4 cup toasted sesame seeds, for garnish

1. Prepare the Black Radish:
   • Wash the black radish thoroughly and peel off the skin. Julienne the radish into thin matchstick-sized pieces.
2. Make the Pickling Liquid:
   • In a small saucepan, combine the water, sugar, rice vinegar, and soy sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.
3. Prepare the Agar-Agar Mixture:
   • In a separate bowl, mix the agar-agar powder with a little water to create a smooth paste. Add this paste to the simmering pickling liquid and stir until the agar-agar is fully dissolved.
4. Marinate the Black Radish:
   • Place the julienned black radish in a heatproof container. Pour the hot pickling liquid over the radish. Let it cool to room temperature, then cover and refrigerate for at least 2 hours, or until the liquid has set into a jelly.
5. Prepare the Oil:
   • Heat the vegetable oil in a small saucepan over medium heat. Once hot, remove from heat and let it cool slightly.
6. Spherification (Optional):
   • If you want to create caviar-like pearls, use a syringe or small spoon to drop small amounts of the pickled radish jelly into the cooled oil. The jelly will form into small spheres as it sets.
7. Finish and Serve:
   • Remove the pickled radish jelly from the refrigerator. If you made spheres, strain them from the oil and rinse gently. Arrange the pickled radish or spheres on a serving plate. Drizzle with a little oil and garnish with chopped cilantro and toasted sesame seeds.