Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi
Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, yuzu flavored daikon namasu pickles with dried persimmon for osechi. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook 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:
  1. Get 1/4 Daikon radish
  2. Get 4 small Dried persimmon
  3. Make ready 1 Yuzu (Chinese citrus)
  4. Get 1/2 tsp Salt
  5. Get 50 ml Vinegar
  6. Take 3 tbsp Sugar
Steps to make Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi:
  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.

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