Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pickled japanese daikon radish with dry apricot. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Pickled Japanese Daikon Radish with dry Apricot is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Pickled Japanese Daikon Radish with dry Apricot is something which I have loved my entire life. They are 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.
To get started with this recipe, we must first prepare a few components. 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:
- Get 1/2 Daikon Radish
- Get 6 dry apricot
- Get 10 cm dried Kombu (dried kelp)
- Get 1/2 cup sweet vinegar (rice vinegar 3:sugar 2)
- Get Zest of Yuzu lemon or lemon
The hardest part about making pickled daikon is having to wait a couple of days before being able to have a taste. But the wait is well worth it; you'll be amazed at how much flavor. Japanese Pickled Radish Daikon , Find Complete Details about Japanese Pickled Radish Online Customization. What do you know about our products ?
Steps 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
Store in cool & dry place, avoid direct sunlight. Usage: Ideal for restaurant and family cooking, For. In a saucepan, add the water, sugar, salt, vinegar and turmeric powder. Remove the top of the radishes, peel off the brown spots and roots on the surface, cut into half lengthwise, then place radish and liquid mixture into a zip lock bag and seal. Daikon radish is most often grown for its root, though the green tops are just as edible and versatile.
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