How to Prepare Homemade Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Ultimate Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can cook Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi using 6 ingredients and 6 steps. Here is how you cook it.
My mother told me that dried persimmon taste great with daikon namasu pickles, so with the yuzu from my garden and flavorful dried persimmons, I made some daikon namasu.
I'm posting it here for my own record.
This tastes good if you make it during the day and serve it at night, but it's even better after a day, once the dried persimmon absorbs the juices.
It will keep in the refrigerator for 2 to 3 days if stored in a tight resealable container. For 4 servings. Recipe by Ponie
Ingredients and spices that need to be Prepare to make Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi:
- 1/4 Daikon radish
- 4 small Dried persimmon
- 1 Yuzu (Chinese citrus)
- 1/2 tsp Salt
- 50 ml Vinegar
- 3 tbsp Sugar
Steps 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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