Pickled Chrysanthemum Radish for New Year's Osechi Feast

Recipe :   Pickled Chrysanthemum Radish for New Year's Osechi Feast

Ingredients

1	Radishes
1	Salt
1	Sweet vinegar (I used→ Recipe
1 dash	Grated yuzu peel

 

Method
1  Cut off the leaves and root end the radish.

2  With the leaf end facing down, make several deep diagonal cuts from top to bottom. To prevent cutting down to the bottom, balance the radish on top of two chopsticks.

3  Rotate the radish 90°, then make deep diagonal cuts again as in Step 2 to make a crisscross pattern.

4  Sprinkle a generous amount of salt on the radish. Lightly work the salt into the radish. After it softens, rinse, then squeeze out any excess water.

5  Soak the radish in sweet vinegar and marinate it for 20 minutes.

6  Take the radish out of the vinegar. Shape it like a chrysanthemum. Place the grated yuzu peel in the center to finish.


Try them out in bentos for cherry blossom viewing or to serve guests at home "Temari Sushi with Chrysanthemum Radish"(→Recipe

They're also great as an appetizer "Salmon and Chrysanthemum Radish Appetizer"
(→Recipe

Recipe by BiBi Sumire
Translated by　 COOKPAD