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Daikon Yatsumi-zuke

Traditionally made with mustard cabbage, this recipe uses the popular daikon (turnip). Sticking to tradition, the pickling marinade is made with soy sauce.


Posted By: Deirdre K Todd
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Prep Time: 2-3 hours | Cook Time: | Ready In: Let Sit Overnight
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US Metric

2 small daikon (turnip), peeled, thin sliced rounds

2 TB. Hawaiian salt

1 Hawaiian chili pepper, thinly sliced

1 TB sesame seeds, toasted

Pickling Sauce:

1/3 c. Aloha shoyu

¼ c. rice wine vinegar

¼ c. brown sugar


Cooking Process:

Place daikon in a colander; toss generously with salt. Place plate over daikon and weigh down with a measuring cup of water or canned good. Allow to sit 2-3 hours. Rinse and drain daikon well. In a saucepan over medium heat; combine pickling sauce ingredients. Bring to a simmer; stirring until sugar dissolved. Remove from heat. Add chili pepper and sesame seeds. Cool. Transfer daikon into desired containers. Pour sauce over daikon. Leave at room temperature for about 3 to 4 hours. Refrigerate overnight. Serves 2-3.

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