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.
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What is Yuzu Daikon?
Yuzu Daikon is a Japanese pickle made by extracting moisture from daikon radish and pickling it in seasonings such as sugar, salt, and rice vinegar. You can enjoy the slightly tender texture of the daikon along with the refreshing aroma of yuzu (a type of citrus fruit). While many Japanese pickles tend to be salty, yuzu daikon stands out with its subtly sweet profile, offering a unique flavor compared to typical Japanese pickles.
The cooking process is quite simple; you just need to pickle the cut daikon in the seasonings. In Japan, it is a classic make-ahead dish, particularly popular during the winter when daikon and yuzu are in season. It is suitable not only as an accompaniment for rice but also as a palate cleanser or a refreshing addition to a meal.
So, what is yuzu?
Yuzu is a traditional citrus fruit that has been used in Japanese cuisine for generations. It possesses a unique and refreshing aroma distinct from other citrus fruits, often employed to enhance the flavor and aroma of dishes in Japan.
Resembling a lemon in appearance, it is palm-sized with a thick, uneven peel. Both the juice and peel have a fresh aroma, but since the peel, in particular, contains aromatic components, it is usually shredded or grated and incorporated into dishes.
In Japan, yuzu is commonly found in grocery stores during the cold winter, but outside of Japan, you may need to look for it in Asian markets. However, yuzu was selected as one of the top 10 food trends for 2022 by the American multinational supermarket "Whole Foods," so there is a possibility that it could soon be readily available in mainstream grocery stores as well.
Optimal part of daikon to use
Daikon radish has distinct characteristics depending on its parts. It is classified into upper, middle, and lower parts, starting from the leaves, with each part exhibiting the following features:
Upper part: Rich in moisture and strong in sweetness, low in spiciness, making it suitable for raw consumption, such as in salads.
Middle part: Well-balanced between spiciness and sweetness, making it suitable for simmered dishes.
Lower part: Low in moisture and high in spiciness, easily absorbs flavors, and is suitable for pickles.
Since yuzu daikon is a type of pickle, using the lower part of the daikon is optimal. The spiciness of the daikon tends to mellow during the pickling process. While other parts can also be used, if you have the option to choose, consider using the lower part for its ease of flavor absorption.
Customizing flavor
Yuzu daikon can be enhanced with chili peppers to add a touch of flavor accent and vibrant color. In this recipe, I have used a small amount of chili pepper to subtly emphasize spiciness, but feel free to adjust the quantity or omit it according to your preference.
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
Step-by-step instructions
🕒 Total 12 hrs 20 mins
Step 1
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.
Step 2
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.
Step 3
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.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Remove the inner pith from the yuzu peel. The pith contains a lot of bitterness, so leaving it behind will result in a bitter taste. Additionally, be careful not to use an excessive amount of yuzu zest, as it can also contribute to bitterness.
Recipe Card
Yuzu Daikon (Pickled Daikon Radish with Yuzu)
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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