Name: Daikon Pickles with Lemon (大根とレモンの漬物)
Prep time: 20 min
Total time: 20 min
Yield: Serves: 4–5 As a Side Dish
Cuisine: Japanese
Ingredients: 50 ml (1½ fl oz) rice vinegar; 500 g (1 lb 2 oz) daikon radish (peeled weight), cut into 1.5 cm (⅝ inch) matchsticks; 8 g (⅛ oz) sea salt flakes; 25 g (1 oz) caster (superfine) sugar; peel from ¼ lemon, white pith removed, very thinly sliced; juice of ½ lemon

Preparation info

Serves:
4–5
As a Side Dish

Difficulty
Easy
Ready in
20 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

We have many varieties of pickles in Japan and this is one of the most popular ones. I have made it with lemon instead of the traditional yuzu. These are lovely served with any of the sushi in this book.

Ingredients

Fresh

500 g (1 lb 2 oz) daikon radish (peeled weight), cut into 1.5 cm (⅝ inch) matchsticks

Method

Place the daikon in a glass or ceramic bowl, sprinkle with the salt and massage them together. Leave for 30 minutes, until the liquid is released from the daikon.

Use clean hands to squeeze the daikon to remove any excess liquid.

Mix the vinegar, sugar, lemon juice and lemon peel in a small bowl until the sugar dissolves. Pour the pickling liquid onto the daikon, making sure the