Hi, I am Jane. Today, I will show you a way to prepare yuzu flavored daikon namasu pickles with dried persimmon for osechi recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi Recipe
Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have yuzu flavored daikon namasu pickles with dried persimmon for osechi using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi:
- Prepare 1/4 Daikon radish
- Make ready 4 small Dried persimmon
- Get 1 Yuzu (Chinese citrus)
- Get 1/2 tsp Salt
- Make ready 50 ml Vinegar
- Make ready 3 tbsp Sugar
Steps to make Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi:
- Peel the daikon, thinly julienne, then thoroughly rub in salt (1/2 teaspoon) and let sit for about 30 minutes.
- Squeeze out the excess water from the daikon.
- Slice 3 g of the peel from the yuzu and finely cut into strips, remove the stem end and seeds of the persimmons, and slice the flesh into strips about the size of the seeds.
- Combine the vinegar, sugar, and squeezed yuzu juice (1 tablespoon) and mix well.
- Combine the liquid from Step 4 with the daikon, yuzu peel, and persimmon, and chill in the refrigerator.
- It should sit for at least an hour; but the flavors blend well and it’s very tasty after soaking overnight.
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