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Export 5 ingredients for grocery delivery
Step 1
Trim both ends of the cucumber.
Step 2
Halve the daikon and carrot vertically to make half-cylindrical shapes.
Step 3
Mix the Misodoko ingredients well in a bowl, until lump free.
Step 4
Put the misodoko in a ziplock bag.
Step 5
Put the vegetables in the bag and massage gently, ensuring that all the vegetable pieces are coated in the misodoko.
Step 6
Remove the air inside the bag as much as possible, then seal it.
Step 7
Leave the bag in the fridge for at least 24 hours, up to 3 days (note 5).
Step 8
Remove the vegetables from the bag, scraping off the misodoko as much as possible.
Step 9
Rinse off the miso around the vegetables, pat dry, then slice them into 5-7mm/3⁄16-¼" thick pieces.
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