Best Idea to Preparing Tasty Pickled Japanese Daikon Radish with dry Apricot
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To make an extraordinary Pickled Japanese Daikon Radish with dry Apricot, below are the materials needed:
- Prepare 1/2 of Daikon Radish.
- Prepare 6 of dry apricot.
- Prepare 10 cm of dried Kombu (dried kelp).
- Prepare 1/2 cup of sweet vinegar (rice vinegar 3:sugar 2).
- You need of Zest of Yuzu lemon or lemon.
After preparing the materials, next you are good to prepare your 5-star Pickled Japanese Daikon Radish with dry Apricot by following the guidances below:
- Peel Daikon skin..
- Slice very thin with slicer. I use 0.5mm thin blade..
- I cut 3cm of Daikon.
- Put Kombu.
- Put Yuzu zest and sweet vinegar..
- Stay more than 30 minuets until Daikon soften..
- Soak dry apricot in hot water..
- Cut apricot and roll it with Daikon Radish.
- Put rolled Daikon.
- Keep in refrigerator overnight..
- .
- New Year first breakfast.
The most widely known Japanese daikon radish is the Aokubi daikon. It has a less peppery flavor and is therefore suitable for eating raw. Takuan is a pickled yellow daikon radish recipe that's used in Japanese & Korean cuisine. Takuan is one of the most popular Japanese foods. In short, it's pickled Japanese daikon radish.
Recipe : Pickled Japanese Daikon Radish with dry Apricot
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Simple tips to make Pickled Japanese Daikon Radish with dry Apricot
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