Yuzu Flavored Daikon Radish

1. 1

   Peel the daikon radish and slice into 1 cm thick rounds, then into 1 cm wide matchsticks, cutting against the grain.

2. 2

   Put the cut up daikon radish into a large container, sprinkle with 2 tablespoons of salt and mix until the salt has melted.

3. 3

   When the salt has melted and moisture is coming out of the daikon radish, put a plate or something right on top, and a 2 kg or so weight on top of that to hold it pressed down.

4. 4

   (A filled plastic water bottle works fine as a weight.)

5. 5

   Leave for an hour while stirring occasionally.

6. 6

   When a lot of moisture has come out of the daikon radish, drain it off and squeeze out any remaining moisture.

7. 7

   Mix the [A] ingredients well.

8. 8

   Combine the well squeezed out daikon radish the [A] ingredients, put into a plastic bag, remove the air from the bag and close tightly.

9. 9

   Leave to marinate for a day.

10. 10

    It'll keep in the refrigerator for 10 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.