Hello, this is Pao.
Today I’m sharing a winter staple: refreshing yuzu daikon pickle. The zesty aroma of yuzu combined with the sweet‑tart marinade is refreshingly delicious.
It’s perfect as a snack or in a bento box—so good you’ll want to make extras to store!
Ingredients (Serves 3–4)
Daikon radish…about 400 g
Salt…2 tsp
Yuzu fruit…1 piece
*Rice vinegar…3 tbsp
*Sugar…3–4 tbsp (adjust to taste)
*Salt…a pinch
Instructions
1.Cut the daikon into 5–8mm thick half‑moon slices. Sprinkle with salt, mix, and let sit until they release moisture.
2.Once the daikon has released water, squeeze it firmly to remove excess moisture.
3.Peel the yuzu zest thinly (avoiding the white pith), then slice into fine strips. Carefully remove only the outer peel. Squeeze the fruit to collect its juice.
4.In a sealable plastic bag, combine the squeezed daikon, yuzu zest, yuzu juice, and *ingredients. Massage gently until the sugar dissolves.
5.Let marinate for 2–3 hours for a light flavor, or refrigerate overnight for a fully infused taste.
© Pao
