I´d like to share some more spring/summer meals from Wieke´s cookbook that I tested a couple of days ago 😀
One of them is Daikon takuan lemon salad: in a small pot mix together daikon cut into matchsticks (about 10 cm chunk) with a tablespoon of mirin and a tablespoon of lemon juice and a pinch of salt, simmer for a few minutes under a lid, stirring from time to time. When it´s done (and still a bit crispy), mix with 5 cm of takuan pickle cut into thin slices. Takuan is a daikon radish pickled for a long time in rice bran (nuka), a very nourishing type of pickle.
The second dish is very similar – put a tablespoon of mirin, a tablespoon of water and a tablespoon of lemon juice into a small pot. Then place a couple of thin slices of hokkaido pumpkin on the bottom of the pot so that all the slices are in contact with the liquid, sprinkle lightly with a pinch of salt. Simmer under a lid without stirring, but keep watching that the slices don´t burn – use a low flame. You can garnish the meal with toasted sesame seeds.
I had these refreshing sour vegetable meals with nishime and a brown rice/sweet rice mixture.