Servings: 1
Easy Pickled Daikon with Yuzu ゆず大根
Let’s try this easy recipe and enjoy pickled daikon. This is a pickle for adults. Use yuzu citrus and try this unique pickle!
Ingredients
- 9 oz Daikon * or 250g
- 1 Yuzu *1
- 1/2 tsp sea salt * or kosher salt
- 2 tbsp rice vinegar *2
- 3 tbsp sugar
- 1 birds eye chili (Optional) *3
Instructions
- Rinse and jullien the daikon.
- Place the daikon in a mixing bowl and sprinkle with the salt. Set aside for 20 minutes.
- Prepare yuzu by peeling the yuzu fruit and cutting it into strips.
- Juice the yuzu. Squeeze out yuzu juice at least 1 tbsp.
- After 20 min, drain the liquid from the salted daikon and squeeze any further moisture out with your hands.
- Place all the prepared ingredients, daikon, yuzu peel, yuzu juice, rice vinegar, sugar and dried chili into a zip lock bag.
- Massage all ingredients over the ziplock bag and refrigerate for a minimum of 2 hours. *4
- Serve or transfer the pickled daikon into an airtight container for storing.
Notes
*1 Yuzu fruit vary in size. As a guide, we need about 1 tbsp of juice and you can use the peel though make sure to remove white pithy part as much as you can as it has an astringent taste.
*2 If you can not source this ingredient, see the post above or "Japanese food substitute"
*3 I use a dried birds eye chili called "Taka no tsume" in Japanese.
*4 If you can not wait, you can start to eat after 2 hours of pickling, though it will be tastier if left overnight (8 hours) in fridge.
Nutrition
Calories: 211kcal, Carbohydrates: 53g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1218mg, Potassium: 581mg, Fiber: 6g, Sugar: 43g, Vitamin A: 50IU, Vitamin C: 75mg, Calcium: 92mg, Iron: 1mg