Pickled Daikon from Living Shojin Ryori by Danny Chu
Combine ingredients for the vinegar mixture and simmer over low heat to dissolve sugar and salt. Set aside to cool. Peel and cut daikon into bite-size wedges (about 0.5–1 cm thick). Put daikon,...
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Cooking tools:
- Saucepan
- Stove
- Peeler
- Chef's knife
- Cutting board
- Zip-top bag
- Refrigerator
Ingredients
- 6 Tbsp raw sugar
- 1 tsp sake
- 1 tsp sea salt
- Yuzu peel, one piece
- 2 Tbsp rice vinegar
- 500 g (11/10 pounds) daikon
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