I used Cleta's Nasubi Ko-Ko recipe to make this. It came out pretty good considering I was the one who made it.
Clicking on "Daikon Ko-Ko" in the lower left corner will take you to Flickr to view the video in a larger format if you prefer.
3/4 cup shoyu
1 cup white sugar
1/4 cup Japanese vinegar
1/4 tsp. dry mustard
According to taste, use more or less sugar and mustard. Refrigerate and let soak for a couple of days before eating.
7 comments:
Looks so oishii!
Izsmom
So easy! Maybe I'll try. Please tell Cleta thank you for me - and I like her doggy chopstick rest in the background!
Looks ono!!! U think can use it with daikon?
Duhhh! I meant cucumber!!!!
Izsmom, you can do it! LOL.
Aunty, I will!
Annie, I wonda. Let me know if you try!
first time seeing a recipe with dry mustard...looks ono!
Kat, I think next time I'll add a little more mustard.
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