I peeled and sliced the daikon, sprinkled with Hawaiian salt and put it in my tsukemono press. I think you don't really have to press it, but since I have one I just used it.
After about an hour I drained out the liquid, rinsed the daikon, quartered the slices ('cause that's how Kat's was) and sprinkled with sesame seeds (supposed to be roasted). The recipe calls for Ajinomoto too, but we never really use it anymore.
Heat up 1/3 c. shoyu, 1/4 c. Japanese vinegar, 1/4 c. brown sugar and 1 chili pepper until sugar dissolves.
Pour over daikon.
Leave at room temperature for about 3 to 4 hours. Refrigerate after that.
It actually came out pretty potent, and I think it's because I used Yamasa shoyu which is kinda dark and strong. I really, really like it though. Thanks Kat!!
11 comments:
oooh looks yummy, and easy too!
So easy, Les.
I like daikon = ) looks very good.
Looks good! You don't use Aloha Shoyu, huh...
Me too mmiissee. This one gotta eat with plenny rice . . . came out real shoyu-y.
Betty, Wendell prefers Aloha. Me and Landon like Yamasa. Landon says that recipes are more geared toward Aloha-type usage though. I think I shoulda used Aloha for this recipe.
That looks SOOOOO good. I wish I had a daikon in the fridge right now. And those cupcakes...
I guess I've already sinned in my heart. The diet I started today is over. :)
looks good!
Hey Mariko! I looooove your blog. Thanks for dropping by!
Thanks for sharing the recipe Kat!
Looks very ONO! Aloha is cheaper too.
Try make um Erick!
Post a Comment