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Yuzu Daikon (Yuzu Daikon with Kiriboshi Daikon) | Recipe transcript from Wellness Kitchen by Registered Dietitian: Ayako Sekiguchi

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

Number of Subscribers: 55.4万人
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Number of Videos: 277本

Ingredients

Kiriboshi radish : 30g
ゆず : 1個
酢 : 大さじ3
(A)Honey : 小さじ2
(A) Salt : 少々
(A) Boiling water : 2 tablespoons
昆布 : 5cm

Time required

15minutes

Procedure

1) make preparations 02:26
Fill a bowl with water (not listed), add the kiriboshi daikon radish and wash gently.
Take out the kiriboshi daikon and squeeze it with your hands to remove the water.
Drain the water from the bowl and spread out the kiriboshi daikon.
Add boiling water (not listed).
Cover with plastic wrap and leave for 10 minutes.
2) mix 03:32
Peel the skin of the washed yuzu.
Cut the yuzu fruit in half, strain it through a tea strainer, and pour the juice into a bowl.
Add vinegar and (A).
Finely chop the kelp with kitchen scissors and add to the mixture.
Finely chop the yuzu peel and add.
Squeeze out the water from Step 1, add to the bowl and mix.
3) 盛り付ける 09:48
お皿に2を盛り付けて完成。

Point

・The main nutrient in yuzu is vitamin C, which is especially abundant in the skin.
・If you don't have kelp, use salted kelp tea or salt.
・If you wash kiriboshi daikon too much, the nutrients will be lost.
・Yuzu has many seeds, so use a tea strainer.
- In the video, you can see just under 1 tablespoon of yuzu juice.
・Add yuzu juice and vinegar to make 60ml.
・You can use as much yuzu peel as you like.
・The squeezed juice from kiriboshi daikon radish is rich in nutrients, so it's good to use it in soups, etc.
・Yuzu buds also contain a lot of nutrients, so you can also pickle them in honey to make yuzu tea.
・You can make the base of yuzu tea by removing the seeds and stems, chopping the yuzu pods, and combining them with honey.
・Can be stored in the refrigerator for one week.