<Ingredients>
1/4 persimmon
Pinch salt (to sprinkle on daikon, not in photo)
For sweetened rice vinegar
1 1/2 tbsp rice vinegar
1/4 large or 1/2 small lemon (1 tsp lemon juice)
2 tsp mirin
1/2 tsp usukuchi soy sauce
Generous pinch sugar (not in photo)
<Directions>
1.
Thinly slice daikon radish, and julienne.
Sprinkle salt, gently mix, and let sit for 20-30 minutes or until water comes out.
2.
Meanwhile, mix all ingredients for sweetened rice vinegar.
3.
Thinly julienne persimmon.
4.
Squeeze out extra water from daikon, and place in a bowl.
Add persimmon, and mix.
5.
Pour sweetened rice vinegar, and mix.
<Notes>
- Persimmon becomes difficult to julienne once soft. In that case, persimmon can be thinly sliced into oblong pieces.
- Adjust the amount of sugar according to the sweetness of persimmon.
- Keeps in the fridge for a few days.
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