Daikon radish marinated in lemon zest
4 servings
5 minutes
Pickled daikon with lemon zest is a vibrant embodiment of Japanese flavor balance philosophy. This recipe combines the delicate freshness of radish with the subtle acidity of rice vinegar and the sweetness of cane sugar, while toasted sesame seeds add a nutty note. Lemon zest serves as the main accent, filling the dish with citrus freshness and invigorating aroma. In Japan, such pickled appetizers are often served at the beginning of a meal to awaken appetite and prepare taste buds for main dishes. The marinade soaks into thin slices of daikon, making it crispy and rich, while chilling time enhances its textural refinement. This dish perfectly complements sushi, sashimi or light vegetable appetizers by adding a fresh touch of traditional Japanese cuisine.
1
In a small pan, lightly toast the sesame seeds. Once a nutty aroma fills the air, remove the pan from heat and transfer the seeds to any suitable container.
- Sesame seeds: 10 g
2
Mix rice vinegar with cane sugar until the sugar dissolves.
- Rice vinegar: 100 ml
- Cane sugar: 1 tablespoon
3
Grate one large lemon completely to remove its zest.
- Lemon zest: 1 piece
4
Peel the daikon radish from its thin skin and slice it into thin pieces, similar to how they cut salami in the sausage sections of Russian stores.
- Daikon: 500 g
5
Layer the radish in a deep dish, pour with a sauce made of rice vinegar and cane sugar, and generously sprinkle with lemon zest and toasted sesame seeds.
- Rice vinegar: 100 ml
- Cane sugar: 1 tablespoon
- Lemon zest: 1 piece
- Sesame seeds: 10 g
6
In principle, from this moment the dish is completely ready to eat, but Japanese traditions dictate that the radish should be marinated in vinegar, sugar, and zest for some time. 'Some time' is usually half an hour. It is preferable for the radish to spend this half hour in the cold.