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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Lemon Daikon

Monday, September 13th, 2010
This recipe is originally intended for yuzu but it's a little hard to come by in the US so I decided to use lemon since I had a bunch of freshly picked lemons on hand. I wasn't sure how it was going to turn out because yuzu daikon is one of my favorite sunomono (pickled in vinegar) dishes but I was pleasantly surprised. The great thing about this dish is that you don't have to let the daikon marinate for very long. It's ready in about an hour. If you like crunchy sweet pickles and lemon, then you'll probably like this.

Ingredients
75 ml of freshly squeezed lemon juice
50 ml of rice vinegar
4 tablespoons + 1 teaspoon of sugar
200 grams of daikon thinly sliced
2-3 tablespoons of lemon zest

Directions
1) Choose a thin daikon and slice the daikon into round slices. If you have a fat daikon, cut them into half-moons slices.
2) Mix the lemon juice, vinegar and sugar
3) Add the mix to the daikon.
4) Prep the lemon zest by removing the white membrane and slice into thin strips.
5) Add the lemon zest to the daikon and lemon-vinegar mixture and allow to marinate for at least an hour.

Pick a skinny daikon so you can slice them into thin circles that are bite sized.
Lemon Daikon_pick a skinny daikon

Use the top half of the daikon since the bottom half is peppery. Peel the skin.
Lemon Daikon_peel the skin

Slice them as thin as you can.
Lemon Daikon_thin slices

Add the lemon, vinegar and sugar mixture to the daikon and mix.
Lemon Daikon_Mix in the lemon vinegar

Prep the lemon zest by cutting off the white membrane.
Lemon Daikon_Prep the lemon zest

Slice the lemon zest into thin strips.
Lemon Daikon_Cut the zest

Mix in the lemon zest and let marinate for a minimum of 1 hour.
Lemon Daikon_resting

A little bit goes a long way although it never lasts too long in my house.
Lemon Daikon_ready to eat

tags: Daikon  Lemon  Rice Vinegar  Vegan 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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