This recipe is originally intended for yuzu but it’s a little hard to come by in the US so I decided to use lemon since I had a bunch of freshly picked lemons on hand. I wasn’t sure how it was going to turn out because yuzu daikon is one of my favorite sunomono (pickled in vinegar) dishes.
Ingredients
75 ml of freshly squeezed lemon juice
50 ml of rice vinegar
4 tablespoons + 1 teaspoon of sugar
200 grams of daikon thinly sliced
2-3 tablespoons of lemon zest
Directions
1) Choose a thin daikon and slice the daikon into round slices. If you have a fat daikon, cut them into half-moons slices.
2) Mix the lemon juice, vinegar and sugar
3) Add the mix to the daikon.
4) Prep the lemon zest by removing the white membrane and slice into thin strips.
5) Add the lemon zest to the daikon and lemon-vinegar mixture and allow to marinate for at least an hour.
Pick a skinny daikon so you can slice them into thin circles that are bite sized.
Use the top half of the daikon since the bottom half is peppery. Peel the skin.
Slice them as thin as you can.
Add the lemon, vinegar and sugar mixture to the daikon and mix.
Prep the lemon zest by cutting off the white membrane.
Slice the lemon zest into thin strips.
Mix in the lemon zest and let marinate for a minimum of 1 hour.
A little bit goes a long way although it never lasts too long in my house.
Naomi Kuwabara was born and raised in California but spent many summers in Japan growing up. She has spent time living in Hokkaido and Osaka, both meccas for Japanese cuisine. Her passion is cooking and sharing her experiences cooking Japanese food with others. Her blog Umamitopia is about her experiences cooking Japanese food. Her greatest inspirations are from her mother and grandmother. Her cooking adventures can be found at http://umamitopia.com.
