Updated: May 4
Daikon radish and yuzu are now in an abundance! I made pickles from them which is known as 千枚漬け（senmaiduke) in Japanese!
The crunchiness combined with the sweet and sour marinade is addictive! Make a batch of pickled daikon radish and enjoy through out the week with rice, pasta and much more!
Click here to read an article about daikon radish!
<JAPANESE PICKLED DAIKON RADISH/ 千枚漬け>
＜Yield> 5 servings
<Prep time> 9 minutes
<Cook time> 1 minute
2 cups (500g) daikon radish, chopped
1 large yuzu
1 tablespoon salt
3 tablespoons granulated sugar
3 tablespoons rice vinegar
2 tablespoons yuzu juice
1. Thinly slice the daikon radish. Sprinkle with salt and then massage it in. Leave for 5 minutes then squeeze out the moisture. Peel the yuzu into strips. Juice the yuzu.
2. In a pan, add the sugar and vinegar. Let the sugar melt over low heat and be careful not to boil. Remove from heat and then add in the juice from the yuzu.
3. In a ziplock bag, add in the daikon radish from step 1 and the yuzu peels. Pour in the marinade from step 2. Massage it into the daikon radish and leave it for at least 30 minutes or possibly overnight in the fridge.
<Miwa’s tips>※more tips on YouTube!!
・It’s a relatively sweet pickle. You can reduce sugar the sugar to 2 ½ tablespoons.
・You can swap Yuzu for lime, but I found that lime has a much stronger and bitter taste than Yuzu. If you are opting for lime,use less peel.
Store them in an air-tight container in the fridge for up to 1 week.
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2020/12 /21 MIWA