Marinade of biitsu no amazu-zuke (beets marinated in sweetened vinegar)
Cut white section of hakusai into smaller pieces.
Here, to obtain squares and skinny strips (to be used as a substitute for moyashi mung bean sprouts), cut off both sides and top of each white section.
Place squares in microwaveable container, cover, and microwave for 30 seconds.
When sufficiently cool (room temperature or cooler), put squares in beet vinegar.
When hakusai completely absorbs color (overnight), it is ready to eat.
- The cooked julienned white section works as a great substitute for moyashi in dishes such as ohitashi (horenso, moyashi, sumookusaamon no ohitashi [spinach, mung bean sprouts and smoked salmon marinated in light broth]; moyashi to mitsuba no ohitashi [bean sprouts and mitsuba in light broth]) and namul. To retain some crunch, make sure not to overcook julienned pieces.
- The pickled hakusai becomes softer from Day 3 or so.