Do you know what’s “Rakkyo”?
If you’ve ever lived in Japan and had Japanese curry, you should know this pickled shallot.
It looks similer to shallot, but tastes different and we normally eat it only as pickle for Japanes curry rice.
Season has just started now, and it would be finished in few weeks, so if you’re fan of it, please try it now
1kg of fresh Rakkyo
50g of salt
150cc of water
250g of sugar
350cc of rice vinegar
3 dried red pepper
- Wash Rakkyo well. Cut off the top and bottom, and peel off the thin skin.
- Mix the Rakkyo and salt well, then leave it for two days.
Wash off the salt, then boil Rakkyo for 10 seconds, drain the water.
Place water and sugar in the pan, heat it up and stop the gas when it boils and all the sugar melts.
After sugar water cool down, add vinegar and dried red pepper.
Place the Rakkyo and vinegar in tge jar, leave it for one month in cool place.
(You can eat it after 10days, but it tastes better after one month)