Tsukemono (lit. pickled things) can be found on the side of many Japanese meals. This simple yet refreshing recipe combines the crisp taste of daikon (Japanese radish) with the citrus sweetness of yuzu.
Cooking time: 5 mins
Serving: 2-3 side dishes
- 30 ml Yuzu Juice
- 30 ml soy sauce*
- 6 ml mirin
- 2g dashi powder*
- ¼ daikon (Japanese radish)
- ¼ tsp salt (Yuzu Salt or regular)
- ½ tsp sugar
- ¼ tsp sesame oil
- Crushed red pepper flakes (optional topping)
- Mix the yuzu juice, soy sauce, mirin and dashi powder. (You can use different types of citrus juices, for example lemon or orange, but make sure the total amount of juice is 30ml).
- Peel the daikon and cut into quarter moon slices about ¼ inch thick.
- Mix the salt with the radish and toss well. Let sit for 10 mins.
- Squeeze the water from the radish.
- Combine the squeezed daikon with the sauce from step 1, sugar, sesame oil, and a dash of crushed red pepper flakes, if desired. Let sit for 30 mins and serve.
*Available in our Creative Beginnings: Redefining “Wa” Care Package