No Japanese meal would be complete without a pickle (or two), and this classic asazuke (quick pickle) will make a great addition to any meal.

Incredibly tasty and ready to eat in just under an hour, daikon & carrot pickle is sure to become a regular household staple.

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Japanese Daikon & Carrot Pickle

• 500g daikon radish, peeled
• 1/2 large carrot, peeled
• 1 tsp. salt
• 75ml rice vinegar
• 1 tbsp. castor sugar

Method:

1. Finely julienne both the carrot and daikon into 3cm strips
2. In a non-metallic colander, sprinkle the carrots and daikon with salt
3. Using your hands, combine the julienned carrot, daikon and salt
4. Leave to stand for 20 minutes
5. In the meantime, place the vinegar and sugar in a small pot. Gently heat until the sugar dissolves. Place to one side and allow to cool
6. Using your hands, gently squeeze the carrots and daikon to remove any liquid
7. In a bowl, combine the vegetables and vinegar/sugar dressing
8. Allow to stand for at least 30 minutes before serving