Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi
My mother told me that dried persimmon taste great with daikon namasu pickles, so with the yuzu from my garden and flavorful dried persimmons, I made some daikon namasu.
I'm posting it here for my own record.
This tastes good if you make it during the day and serve it at night, but it's even better after a day, once the dried persimmon absorbs the juices.
It will keep in the refrigerator for 2 to 3 days if stored in a tight resealable container. For 4 servings. Recipe by Ponie
Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi
My mother told me that dried persimmon taste great with daikon namasu pickles, so with the yuzu from my garden and flavorful dried persimmons, I made some daikon namasu.
I'm posting it here for my own record.
This tastes good if you make it during the day and serve it at night, but it's even better after a day, once the dried persimmon absorbs the juices.
It will keep in the refrigerator for 2 to 3 days if stored in a tight resealable container. For 4 servings. Recipe by Ponie
Cooking Instructions
- 1
Peel the daikon, thinly julienne, then thoroughly rub in salt (1/2 teaspoon) and let sit for about 30 minutes.
- 2
Squeeze out the excess water from the daikon.
- 3
Slice 3 g of the peel from the yuzu and finely cut into strips, remove the stem end and seeds of the persimmons, and slice the flesh into strips about the size of the seeds.
- 4
Combine the vinegar, sugar, and squeezed yuzu juice (1 tablespoon) and mix well.
- 5
Combine the liquid from Step 4 with the daikon, yuzu peel, and persimmon, and chill in the refrigerator.
- 6
It should sit for at least an hour; but the flavors blend well and it's very tasty after soaking overnight.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Persimmon Namasu Pickles Persimmon Namasu Pickles
Autumn is the season for persimmons! You can enjoy them as is, but why don't you occasionally add them to a savory dish? It's easy and quick recipe.This recipe was created by Ms. Kiyoko Tawara, a food writer using local ingredients from the Masuda region of Shimane prefecture.Mix the tightly squeezed daikon and persimmon in a separate bowl before adding the combined vinegar so that the flavor will penetrate evenly. It will also help the daikon and persimmon to preserve their shape, and the dish will look better. Recipe by Takatsugawa friend river
-
Daikon Radish and Carrot Namasu Pickles Daikon Radish and Carrot Namasu Pickles
I created this recipe to balance the flavours to my liking.A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots.I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki -
Kouhaku Namasu (Daikon and carrot pickles) Kouhaku Namasu (Daikon and carrot pickles)
"Kouhaku" means "red and white". The combination of these two colors symbolizes something congratulatory, so it's often used in special dishes for a new year. Of course, it can also be eaten any other time as well. I love both the sweet and sour taste, and especially the texture!
-
Osechi Simple Matsumae Pickles Osechi Simple Matsumae Pickles
This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator.This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King -
For Osechi Matsumae Pickles with Herring Roe For Osechi Matsumae Pickles with Herring Roe
This is just a simple dish that I made with store-bought pickles.If you don't have enough sauce, feel free to top it up with soy sauce, mirin or cooking sake. If you find it too rich, then you can dilute it with hot or cold water. Alternatively, you could add diluted mentsuyu instead. If you aren't using store-bought pickles, finely slice the kombu and dried squid and then carry out the same steps as in the recipe.Salmon roe also makes a delicious addition to this dish. Recipe by Yuuyuu0221 -
For Osechi or Okuizome - Mild Red and White Namasu For Osechi or Okuizome - Mild Red and White Namasu
Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey.If you don't have any kombu, dashi stock granules are fine as well.If you serve the namasu in a hollowed-out yuzu or kabosu citrus cups, it will have a wonderful fragrance. This is optional.By soaking in water, it'll remove the bitterness of raw vegetables. For 4 servings. Recipe by Momora -
Super Easy Festive Namasu (Pickled Daikon and Carrots) Super Easy Festive Namasu (Pickled Daikon and Carrots)
Vinegar is good for you. Since these vegetables are generally on hand, you can make this whenever you please.This time, I used about 280 g daikon and about 50 g carrots. Cut the veggies to your preferred size and thickness. Recipe by Yuripu -
Sweet and Sour Apple and Daikon Radish Namasu Sweet and Sour Apple and Daikon Radish Namasu
I had lots of freshly-harvested daikon radishes and apples, so I made this.This is a "makanai ryori" (staff dinner) dish we make at my workplace.When you chop the apple, it will oxidize and the color will change pretty quickly, so you may want to prepare the vinegar first and then throw the apple right into the vinegar. Rather than sweet apples, a more sour variety would probably be better for this, so please adjust the amount of sugar. Recipe by Ryourinin TK -
Pickled Chrysanthemum Radish for New Year's Osechi Feast Pickled Chrysanthemum Radish for New Year's Osechi Feast
I came up with this recipe because I had a lot of radishes, and also because I thought chrysanthemum radishes would be pretty and easy to eat.If left for some time, the red of the radishes will transfer to the white parts. The entire radish will turn red in half a day. You could also simply rub salt into the radish without marinating in vinegar to make lightly pickled radishes. These are also amazing. Recipe by Sumireno usagi -
Tazukuri (Dried Simmered Sardines) for Osechi Tazukuri (Dried Simmered Sardines) for Osechi
This is the recipe I settled on after experimenting with the proportion of ingredients.The key is the degree of the stewed seasonings. Practice making this several times. For 3-4 servings. Recipe by jun120121 -
Ginger and Daikon Radish Honey Pickles Ginger and Daikon Radish Honey Pickles
My grandma used to make this when my mom was little and when she had a sore throat.There are no hints.Even daikon radish by itself works for relieving a sore throat. Recipe by Hinanachoko
More Recipes
- Simple! Fluffy and Moist French Toast
- French Toast You Can Even Make on Busy Mornings
- Fruit Nut and Seed Granola
- Kuromame Black Soybeans for Osechi
- Honey Coffee Toast
- Ozoni (Mochi Soup)
- Chikuzen-ni (Stewed Chicken with Root Vegetables)
- [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso)
- Easy Homemade Candied Orange Peels
- Perfect for a New Year's Feast!
Comments