Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pickled japanese daikon radish with dry apricot. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pickled Japanese Daikon Radish with dry Apricot is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Pickled Japanese Daikon Radish with dry Apricot is something which I have loved my whole life. They’re fine and they look fantastic.
Quick & easy Japanese pickled daikon recipe. Daikon radishes are available all year round but they are extra juicy and have a milder taste during the cold winter months. The dried daikon might taste peppery, so be careful when you select daikon at a store. Daikon Radish and giant tower appear every year when cold winds blow.
To begin with this particular recipe, we have to prepare a few ingredients. You can have pickled japanese daikon radish with dry apricot using 5 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Pickled Japanese Daikon Radish with dry Apricot:
- Take 1/2 Daikon Radish
- Take 6 dry apricot
- Get 10 cm dried Kombu (dried kelp)
- Take 1/2 cup sweet vinegar (rice vinegar 3:sugar 2)
- Take Zest of Yuzu lemon or lemon
More specifically, it's the yellow crunchy stuff you generally find in your sushi roll. Equally important, you can use the leftovers to make other recipes. takuan Japanese pickled daikon radish. Before you learn how to make Japanese takuan pickle. Daikon (Japanese radish) is a typical winter vegetable.
Instructions to make Pickled Japanese Daikon Radish with dry Apricot:
- 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
Before you learn how to make Japanese takuan pickle. Daikon (Japanese radish) is a typical winter vegetable. Even though it's available throughout the year, winter is when daikon is at its tastiest. The most widely known Japanese daikon radish is the Aokubi daikon. It has a less peppery flavor and is therefore suitable for eating raw.
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