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

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, yuzu flavored daikon namasu pickles with dried persimmon for osechi. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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To get started with this 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 can achieve that.

The ingredients needed to make Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi:
  1. Take 1/4 Daikon radish
  2. Prepare 4 small Dried persimmon
  3. Prepare 1 Yuzu (Chinese citrus)
  4. Take 1/2 tsp Salt
  5. Make ready 50 ml Vinegar
  6. Get 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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