Daikon Radish Pickled in Lemon Zest
Appetizers • Japanese
Description
In Japanese cuisine, rice vinegar is often paired with sugar. It is not uncommon to combine it with a rice wine called mirin. When sugar, rice vinegar, and mirin come together, the result is a mixture used to season the rice for sushi. Pickled radish can be enjoyed as a standalone appetizer or served as a side dish with grilled meats. A more delicate pickling method involves adding a splash of rice vodka to the vinegar.
Ingredients
- Rice Vinegar for Sushi 5 fl oz
- Daikon 20 oz
- Raw cane sugar 1 tablespoon
- Toasted Sesame 0 oz
- Citrus Zest Mix 1 piece
Step-by-Step Guide
Step 1
In a small skillet, lightly toast the sesame seeds. Once a nutty aroma fills the air, remove the skillet from the heat and transfer the seeds to any suitable container.
Step 2
Mix the rice vinegar with the cane sugar until the sugar is dissolved.
Step 3
Grate the zest of one large lemon completely.
Step 4
Peel the daikon radish to remove the thin skin and slice it into thin rounds, similar to how they cut cervelat in the deli sections of Russian stores.
Step 5
Layer the radish in a deep dish, drizzle with a sauce made of rice vinegar and cane sugar, and generously sprinkle with lemon zest and toasted sesame seeds.
Step 6
Basically, from this moment on the dish is completely ready to eat, but Japanese traditions dictate that the radish should be marinated for a while in vinegar, sugar, and zest. "A while" typically means about half an hour. It is preferable for the radish to spend this half hour in a cool place.
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