Yuzu Daikon (Japanese Pickled Daikon with Yuzu)
Yuzu Daikon, a Japanese pickle combining daikon radish and yuzu citrus, offers not only a visually appealing but also a uniquely fresh flavor. With each bite, you can enjoy its delightful aroma and texture, leaving you craving more.
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Servings: 4
Ingredients
- 1.1 lb 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 yuzu zest
- ½ chili pepper (optional)
- 3 ½ Tbsp sugar
- 1 tsp salt
- 2 Tbsp rice vinegar
Instructions
- Peel daikon and cut it into sticks about ⅖-inch (1cm) square. Sprinkle them with salt, rub the salt in, and let them sit for 10 minutes. Then, squeeze out any excess water.
- Cut yuzu in half and squeeze out its juice. Remove the pith thoroughly from the back of the peel, and cut the zest into thin strips. Deseed the chili pepper and slice into rounds.
- Put all the ingredients (daikon sticks, yuzu juice, yuzu zest, chili pepper, sugar, salt, and rice vinegar) in a plastic bag and mix them together. Place the bag in the refrigerator and let the flavors soak for about half a day.
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 58kcal
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