miso mirin pickled radish

20 radishes
2 tbsp. miso
1 tbsp. mirin
1/2 tbsp. kosher salt

wash and cut the radishes into 1/8-1/4" slices and place into a large ziplock bag. add the kosher salt into the bag with the radishes and close. shake well to incorporate all of the salt to the radishes, and close making sure to get as much air out as possible. let stand for 1 hour.

in a separate small bowl mix the miso with the mirin to create a paste.

after an hour drain the excess water out of the plastic bag by squeezing the radishes. add in the miso mirin paste and incorporate with the radishes, and close the bag and let stand for another hour. remove from the bag, place into a container, and chill in the fridge.

serve and enjoy :)

justin