Fast Guide to Preparing Perfect Pickled Japanese Daikon Radish with dry Apricot
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To prepare an unforgettable Pickled Japanese Daikon Radish with dry Apricot, here are the components required:
- Provide 1/2 of Daikon Radish.
- You need 6 of dry apricot.
- Take 10 cm of dried Kombu (dried kelp).
- Use 1/2 cup of sweet vinegar (rice vinegar 3:sugar 2).
- Use of Zest of Yuzu lemon or lemon.
After preparing the components, now you are good to prepare your appetizing Pickled Japanese Daikon Radish with dry Apricot by following the instructions 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.
In addition to being served alongside other types of tsukemono/Japanese-style pickles in traditional Takuan is made by first hanging a daikon radish in the sun for a few weeks until it becomes flexible. Next, the daikon is placed in a pickling crock and covered. In short, it's pickled Japanese daikon radish. More specifically, it's the yellow crunchy stuff you generally find in your sushi roll. The flavour profile of the Japanese daikon radish is sweet and mild.
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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