Quick-Pickled Persimmon and Daikon
About This Recipe
|Yield:||4 as a side dish|
|This recipe appears in:||Seriously Asian: How to Take a Fat Hiatus|
- 1 persimmon, cut into 1/4-inch slivers
- The top 4 inches of a young, tender daikon, cut into a fine julienne
- 1 tablespoon of salt
- 3 tablespoons rice vinegar
- 1/4 cup dashi
- 1 teaspoon sugar
- Additional salt, to taste
In a bowl, combine the tablespoon of salt with the daikon. Let rest for 15 minutes.
In another bowl, combine the vinegar, dashi, and sugar. Add a pinch of salt to taste.
Transfer the daikon to a colander and rinse briefly under cold water. Drain the daikon, then squeeze firmly with your hands to remove the excess water. At thie point, the daikon should taste lightly salted and still crisp, but pleasantly sweet without any bitter tastes. If the strips of daikon are too salty, rinse and squeeze again.
Toss the strips of daikon and persimmon with the vinegar, dashi, and sugar mixture. Serve immediately, or refrigerate for up to four hours.