Metric:
450gr Daikon
1 Yuzu ( or half Lemon )
45ml Rice Vinegar
15grSugar
10gr Salt
TRADITIONAL JAPANESE RECIPE: Yuzu is a Japanese citrus halfway between a lemon and an orange, but it has a fragrance of its own and an original flavor. Yuzu is not really edible by itself as a fruit since it contains surprisingly many seeds. The juice is very sour just like a lemon, so it is used as an accent to a dish or in sauces.
The yuzu's flavour is tart, closely resembling that of the grapefruit, with overtones of mandarin orange.
It is rarely eaten as a fruit, though in the Japanese cuisine its aromatic zest (outer rind) is used to garnish some dishes, and its juice is commonly used as a seasoning, somewhat as lemon is used in other cuisines.
Yuzu is often combined with honey to make yuzu hachimitsu ( 柚子蜂蜜 )—a kind of syrup that is used to make yuzu tea ( 柚子茶 ) or as an ingredient in alcoholic drinks such as the yuzu sour ( 柚子サワー ).
It is also used to make liquor (such as yuzukomachi, 柚子小町) and wine. Yuzu can also be used to make various sweets including marmalade and cake. Yuzu kosho ( also yuzukosho, literally yuzu and pepper ), is a spicy Japanese sauce made from green or yellow yuzu zest, green or red chili peppers, and salt. Slivered yuzu rind is also used to garnish a savoury, salty egg-pudding dish called chawanmushi, as well as miso soup. It is often used along with sudachi and kabosu.
Yuzu has also been used extensively in the flavoring of many snack products, such as Doritos.
Daikon radish is cut into small stick shapes here, but it also can be cut into quarter rounds like fan shapes. Cutting a little thicker ( 1cm / 0.5in thick ) is the key for the crunch. If you cannot find Yuzu unfortunately or it’s out of season, you can use lemon instead.
Skill Level:  |
Time: 15 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Peel Daikon and cut into sticks, 3.8cm / 1.5in long, 2.5cm / 0.5in wide.
02 - Put in a large bowl and coat with 1 tsp salt. Let it sit for 1 hour to release water.
03 - Peel the skin of Yuzu (without the white part) and cut thinly.
04 - Squeeze juice into another bowl and add the skin, remaining salt, rice vinegar, and sugar. Mix until the sugar is dissolved.
05 - Lightly squeeze the water out of Daikon and mix with Yuzu and vinegar mixture.
06 - Cover and refrigerate for at least 1 hour.
Notes:
- If you cannot find Yuzu, try Meyer Lemons.
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| Written by: Uncut Recipes | Disclaimer |
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