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Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi

Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi

The juice and peel of yuzu (Chinese citrus) give this dish perfect flavor.
How about adding some seasonal dried persimmon with your pickled daikon?

Ingredients: 4 servings

Daikon radish
1/4 (300 g)
Dried persimmon
4 small (70 g)
Yuzu (Chinese citrus)
1
Salt
1/2 teaspoon
Vinegar
50 ml
Sugar
3 tablespoons

Steps

1. Peel the daikon, thinly julienne, then thoroughly rub in salt (1/2 teaspoon) and let sit for about 30 minutes.
2. Squeeze out the excess water from the daikon.
3. 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.
4. Combine the vinegar, sugar, and squeezed yuzu juice (1 tablespoon) and mix well.
5. Combine the liquid from Step 4 with the daikon, yuzu peel, and persimmon, and chill in the refrigerator.
6. It should sit for at least an hour; but the flavors blend well and it's very tasty after soaking overnight.

Story Behind this Recipe

My mother told me that dried persimmon taste great with daikon namasu pickles, so with the yuzu from my garden and flavorful dried persimmons, I made some daikon namasu.

I'm posting it here for my own record.