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Pickles (Yuzu radish) | Cook Kafemaru's recipe transcription

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cook kafemaru

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Ingredients

Japanese white radish : 500g
coarse salt : 1 and 1/2 teaspoons
柚子皮 : 1個分
だし昆布 : 3cm
(A)Rice vinegar : 大さじ2
(A) Cane sugar : 大さじ1と1/2
柚子果汁 : 35g

Time required

35minutes

Procedure

1) Prepare the radish 00:04
Peel the radish and cut it into 5-6cm lengths.
Cut into 1cm wide sticks and place in a plastic bag.
Add coarse salt and shake the plastic bag to mix.
Close the plastic bag and let it sit for 30 minutes.
2) Prepare the yuzu 01:03
Peel the yuzu and cut it into strips.
Squeeze the yuzu fruit and separate the yuzu juice.
3) pickle 02:14
Remove the moisture from the daikon radish from step 1.
Add (A) to a container and mix.
Add the yuzu juice from step 2, mix, and add to the plastic bag from step 1.
Add the dashi kelp and the yuzu peel from step 2 and mix.
Close the plastic bag and soak for 1 to 2 hours.
4) 盛り付ける 04:14
容器に3を盛り付けて完成。

Point

・If you cut the radish into evenly sized pieces, the flavor will blend evenly.
・You may use a zippered bag instead of a plastic bag.
・When peeling the yuzu in step 2, avoid using the white part as it has a strong bitter taste.
・Use dashi konbu as you like.
- Pickling time is not included in the required time.