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We hope you got insight from reading it, now let’s go back to yuzu flavored daikon namasu pickles with dried persimmon for osechi recipe. To cook yuzu flavored daikon namasu pickles with dried persimmon for osechi you need 6 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi:
- Get Daikon radish
- Prepare Dried persimmon
- Provide Yuzu (Chinese citrus)
- You need Salt
- Take Vinegar
- Use Sugar
Instructions 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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