Simple Way to Make Super Quick Homemade Pickled Japanese Daikon Radish with dry Apricot

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We hope you got benefit from reading it, now let's go back to pickled japanese daikon radish with dry apricot recipe. To make pickled japanese daikon radish with dry apricot you need 5 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Pickled Japanese Daikon Radish with dry Apricot:

1. Prepare 1/2 of Daikon Radish.
2. Prepare 6 of dry apricot.
3. Prepare 10 cm of dried Kombu (dried kelp).
4. Use 1/2 cup of sweet vinegar (rice vinegar 3:sugar 2).
5. You need of Zest of Yuzu lemon or lemon.

Instructions to make Pickled Japanese Daikon Radish with dry Apricot:

1. Peel Daikon skin..
2. Slice very thin with slicer. I use 0.5mm thin blade..
3. I cut 3cm of Daikon.
4. Put Kombu.
5. Put Yuzu zest and sweet vinegar..
6. Stay more than 30 minuets until Daikon soften..
7. Soak dry apricot in hot water..
8. Cut apricot and roll it with Daikon Radish.
9. Put rolled Daikon.
10. Keep in refrigerator overnight..
11. .
12. 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.

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