Name: Pickled Carrots with wakame and miso
Yield: Makes about 2 cups (240 g)
Cuisine: American
Ingredients: ½ cup (120 ml) seasoned rice vinegar; 1 clove garlic, smashed; 2 tablespoons dried wakame; ½ cup (120 ml) warm water; 1½ teaspoons sesame seeds, toasted; ½ teaspoon togarashi (Japanese chile flakes); 1½ cups (180 g) peeled carrots, sliced on the diagonal into ⅛-inch (3-mm) pieces; 1 teaspoon sugar; ½ teaspoon fine sea salt; ½ cup (120 ml) cold water; ½ tablespoon white (shiro) miso; ¼ cup (60 ml) unseasoned rice vinegar

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Chef Mariko Wilkinson grew up in West Marin in the San Geronimo Valley and was the chef at the Boat Oyster Bar at Hog Island Oyster Farm in Marshall for five years. Her time spent there coincided with her discovery of the bounty of this area, including wild seaweed. This recipe is a nod to tsukemono, which are Japanese-style pickles, which are brined with wakame. These pickles can be enjoyed alongside fish and rice, alone as a snack, or with barbecued oysters.