Banh Mi-Style Brotchen with Leberwurst

Version v1 current · History (1) · Made

Serves 1

Ingredients

• 150 g daikon (julienned or coarsely grated)
• 150 g carrot (julienned or coarsely grated)
• 5 g salt
• 45 ml rice vinegar
• 15 g sugar
• 60 ml warm water
• 60 ml mayonnaise
• 10 ml sriracha (adjust to taste)
• 5 ml soy sauce
• 1 crusty Brotchen
• 50 g Leberwurst (smooth, e.g. Rewe Feine Leberwurst or fine pate)
• 30 g cucumber (thinly sliced)
• 5 g cilantro (or flat-leaf parsley)
• 1 mild chili (sliced, optional)

Steps

1. Toss daikon (150 g) and carrot (150 g) with salt (5 g) in a bowl. Let sit ⏲ 10 minutes. Squeeze out as much liquid as you can with your hands over the sink.
2. Stir together rice vinegar (45 ml), sugar (15 g), and warm water (60 ml) in a small bowl until sugar dissolves.
3. Pack the squeezed veg into a clean jar and pour the brine over to just cover. Seal and refrigerate.
4. Stir together mayonnaise (60 ml), sriracha (10 ml), and soy sauce (5 ml). Store in a jar in the fridge.
5. Split crusty Brotchen (1) and lightly toast if you like.
6. Spread Leberwurst (50 g) generously on the bottom half.
7. Spread sriracha mayo on the top half.
8. Layer a small heap of pickled daikon and carrot, then cucumber (30 g). Season with a pinch of salt.
9. Add a small handful of cilantro (5 g). Add mild chili (1) if using. Close, press lightly, and eat immediately.