pickled japanese radish
- Serves: 4
- Calories: 19 kcal
- Japanese: Daikon no asa-zuke
Cut off a 280 g section from a Japanese white radish. Peel it.
Cut into half. Slice each half into thin slices (approximately 3 mm wide).
Mix the rice vinegar, sugar and salt in a plastic bag or a container.
Add the Japanese radish to the mixture (Step 3) and place for one day in the refrigerator.
The well-balanced taste of sweet and sour soaks into the radish. It is so delicious that you won’t stop eating it.
Japanese foods recipes
Int'l. recipes with a Japanese twist