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jreika/Shutterstock. Oshinko, also known as asazuke, refers to any vegetable that has been lightly pickled. Although both terms refer to the same type of dish, oshinko roughly translates to "fresh.
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Oshinko, which means "fragrant dish," refers to Japanese pickled vegetables. It can be made from all sorts of vegetables, but it's most commonly made with daikon radishes. Though daikon.
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Or maybe you've seen a bright yellow center in a sushi roll and weren't sure what it was or what it's called. Put most simply, oshinko (meaning, "fragrant dish" in Japanese) is a variety of Japanese pickled vegetable, tsukemono. Other common types of tsukemono include pickled ginger and kyuri zuke, a type of Japanese brined cucumber.
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Oshinko is a type of Japanese pickle which is often rolled up into sushi (with seaweed and rice) to make an Oshinko roll (more precisely called Oshinko maki). It's also labeled as oshinka (with an "a") and also "pickled radish". Oshinko is usually made from daikon radish, which looks like a large white carrot.
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1. Blend rice vinegar, salt, and sugar well to make sushi vinegar. 2. Transfer the cooked rice to a large bowl, and gradually pour the sushi vinegar mixture over the rice while gently mixing it with a rice paddle. 3. Continue mixing until the rice is evenly coated with the vinegar mixture.
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Step 1: Make the sushi rice. I recommend using high-quality short grain rice for this recipe. Good sushi rice will stay fluffy even after it's tightly rolled. Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction.
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The purpose of serving oshinko with food is to add a crunchy texture and sweet and sour elements. Oshinko tastes similar to other pickled vegetables like carrots or cucumber. A cold-brined oshinko will have more crunch and zing than a hot-brined one, which features a more mellow flavor. If herbs or spices are used during the pickling process.
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Oshinko Roll Nutritional Info. Oshinko rolls made with takuan are a healthy snack. Takuan, nori seaweed, short-grain white rice, sake vinegar, salt, and sugar are the standard ingredients. Takuan rolls contain about 140 calories, 33 g of carbs, 3 g of protein, and 600 mg of sodium.
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Layout the seaweed sheet with the glossy side face-down. Spread an even layer of your seasoned sushi rice, leaving a little bit of room at the edge of the seaweed sheet. Then place the daikon strips on one side of the rice. Lift the seaweed sheet with your thumbs and roll. Squeeze ingredients gently as you go along.
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Peel the daikon, removing both ends and cut down the centre. Slice into half moons. Place them all in a large ziplock bag. Add sugar, salt, vinegar and yellow food dye. Seal the bag and massage for a few minutes until the daikon is evenly coated. Wrap up and place in an airtight container in the fridge (to reduce smell).
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Place one piece of oshinko on the rice on the opposite side from the uncovered edge. Wet the edge uncovered with rice. Tightly roll the sushi over the fillings to seal. Use a sharp knife to cut the sushi crosswise into about 6 slices. Enjoy right away or refrigerate in an airtight container for up to one day.
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Prepare a bowl of tezu by stirring 1 tablespoon rice vinegar into a small bowl of water. Set your sushi mat on a clean work surface and place a half sheet of nori at the bottom edge of the mat with the rough side facing up. Wet your hands with the tezu and grab a handful of your prepared sushi rice (~80 grams).
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Start by wetting your hands with water and vinegar so the rice doesn't stick. Lay the bamboo mat and place the nori sheets on the top, the shiny side facing downwards. Then, spread thin rice on top of the nori sheet. Make sure to leave ½ inch of space on top. Next, place the pickled radish on top of the rice and roll.
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2 tablespoons of vinegar. ⅔ cup sugar. 1 tablespoon salt. To make oshinko, follow the steps below: 01 Peel and cut the daikon into thin strips . 02 In a large jar or container, put the daikon radish strips and add the vinegar, salt, and sugar. 03 Place the jar in the refrigerator for two to three days with a tight seal.
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Now place one Nori sheet on the bamboo mat, shiny side facing downwards. Dampen your fingers, take a medium ball of sushi rice and spread it out on the nori sheet to make an even layer. Leave about ¾ inch on the top. Arrange four cucumber strips and four Oshinko strips over the sushi rice.
