Yuzu Daikon (Pickled Daikon Radish with Yuzu)
Combining daikon radish with yuzu to create Japanese pickles transforms them into a visually appealing dish with a uniquely fresh flavor. Yuzu Daikon offers an aroma and texture that will leave you craving more after just one bite.
Ingredients
- 1.1 lb. (500g) daikon radish (using the lower part is recommended)
- - 1 tsp salt (for the daikon)
- 1 yuzu (to extract the following amounts of juice and zest)
- - 1 Tbsp yuzu juice
- - 0.18 oz. (5g) yuzu zest
- ½ chili pepper (optional)
- 3 ½ Tbsp sugar
- 1 tsp salt
- 2 Tbsp rice vinegar
Instructions
- Peel the daikon and cut it into sticks approximately 0.4 inch (1cm) square. Sprinkle them with salt, rub the salt in, and let them sit for 10 minutes. Afterward, squeeze out the excess water.
- Cut the yuzu in half and squeeze out its juice. Remove the pith thoroughly from the back of the peel, and then cut the zest into thin strips. Deseed the chili pepper and slice it into rounds.
- Put all the ingredients (daikon, yuzu juice, yuzu zest, chili pepper, sugar, salt, and rice vinegar) in a plastic bag and rub them together. Place the bag in the refrigerator and let the flavors pickle for about half a day.
Notes
- You can store it in the refrigerator for up to 3 days.
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