📝 About This Recipe
Rakkyo, or pickled Chinese scallions, are a beloved staple of Japanese cuisine, prized for their translucent pearly white appearance and an addictive, crisp snap. These small bulbs offer a complex profile of mild sweetness and a sharp, vinegary tang that perfectly cuts through the richness of hearty dishes. While often associated with Japanese curry, these fermented gems are a masterclass in the art of the 'sweet-and-sour' pickle, evolving in flavor as they age in their brine.
🥗 Ingredients
The Bulbs
- 1 kg Fresh Rakkyo (Chinese Scallions) (unprocessed, with roots and stems attached)
- 100 grams Coarse Sea Salt (for the initial drawing out of moisture)
The Pickling Brine (Amazu)
- 2.5 cups Rice Vinegar (high quality, unseasoned)
- 1.25 cups Granulated Sugar (adjust slightly for desired sweetness)
- 1/2 cup Water (filtered)
- 1 tablespoon Salt (fine sea salt)
- 2-3 pieces Dried Red Chili Peppers (deseeded and sliced into rings)
- 1 small piece Kombu (Dried Kelp) (about 2 inches square for umami depth)
👨🍳 Instructions
-
1
Begin by thoroughly washing the raw rakkyo bulbs in a large bowl of cold water to remove all dirt and grit. Drain well.
-
2
Using a sharp knife, trim the root ends and the green stem tops off each bulb. Be careful not to cut too deep into the bulb itself; you want to keep the layers intact.
-
3
Peel away the tough, papery outer skin of each scallion until you reach the smooth, shiny, translucent white flesh underneath.
-
4
Place the cleaned bulbs in a large non-reactive bowl and sprinkle with the 100g of coarse sea salt. Toss thoroughly to coat every bulb.
-
5
Let the salted rakkyo sit at room temperature for 24 hours. This process draws out excess moisture, ensuring the final pickle remains incredibly crunchy.
-
6
After 24 hours, rinse the bulbs thoroughly under cold running water to remove the excess salt. Drain them in a colander.
-
7
Bring a large pot of water to a boil. Place the bulbs in a wire mesh strainer and dip them into the boiling water for exactly 10 seconds. This 'flash blanching' sterilizes the surface and helps the brine penetrate.
-
8
Immediately spread the bulbs out on a clean kitchen towel or a bamboo tray (zaru) and let them air dry completely. Moisture is the enemy of preservation.
-
9
In a medium stainless steel saucepan, combine the rice vinegar, sugar, water, and 1 tablespoon of salt. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved.
-
10
Add the sliced chili peppers and the piece of kombu to the hot brine. Remove from heat and let the brine cool to room temperature.
-
11
Sterilize your glass canning jars by boiling them or using a high-heat dishwasher cycle. Ensure they are bone-dry before use.
-
12
Pack the dried rakkyo bulbs tightly into the jars. Pour the cooled brine over the bulbs, ensuring they are completely submerged.
-
13
Seal the jars tightly and store them in a cool, dark place. For the best flavor development, wait at least 2-3 weeks before eating. They will continue to improve for up to 3 months.
💡 Chef's Tips
Always use a clean, dry utensil when removing pickles from the jar to prevent contamination. If you cannot find fresh rakkyo, look for 'salt-preserved' versions in Asian markets, but be sure to soak them longer to desalinate. For a deeper golden color and richer flavor, you can substitute half of the white sugar with light brown sugar. The 10-second blanching step is crucial; it ensures the pickles stay safe to eat while maintaining that signature 'snap'. If the brine doesn't fully cover the bulbs, weigh them down with a small fermentation weight or a clean stone.
🍽️ Serving Suggestions
Serve a small mound alongside a steaming bowl of Japanese Beef Curry and rice. Finely mince a few bulbs and fold them into a classic Tartar sauce for fried seafood. Enjoy them as an 'Otsumami' (snack) alongside a cold glass of Japanese lager or dry Sake. Slice them thinly and use as a bright, crunchy garnish for Chilled Tofu (Hiyayakko). Pair with grilled fatty meats like Yakitori or Tonkatsu to cleanse the palate between bites.