Matsunaga-sensei’s pickled ‘rakkyo’ recipePosted: July 6, 2013
This is a recipe from Matsunaga-sensei’s cookbook, for pickled rakkyo, a Japanese scallion that is harvested in mid-summer, pickled with takanotsume [hawk’s claw] chilli peppers…
This is a simple pickling method that anyone can do. The characteristic smell and spiciness of pickled rakkyo, with its nice crunchy texture, can be enjoyed throughout the year. I enjoy eating these pickles every day because they go well with so many dishes.
Rakkyo bulbs (cut and rinsed) 1 kg
Salt 50-60 gms
Rice vinegar 500-600 mls
Sugar 300-400 gms
Takanotsume dried chillies 2 or 3
A wide-rimmed preserving jar
1) Place the rice vinegar and sugar in a saucepan and heat gently. When the sugar has dissolved, remove from the heat and set aside to cool.
2) Rinse the rakkyo in water.
3) Put the rakkyo into a saucepan with enough water to cover the bulbs and bring to the boil. Remove from heat.
4) Drain the rakkyo in a colander and while it is still hot, sprinkle the salt over the rakkyo and mix in well. Leave the rakkyo in the colander to cool.
5) Place the rakkyo in the preserving jar with the takanostume chillies and pour in the liquid from (1).
6) The pickles will be ready to eat in about one month and will keep for up to one year.