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Vegan Japanese Cuisine: Daikon Chrysanthemums

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Here is a simple and “artistic” recipe using daikon and yuzu/lime.
It’s called 菊花大根/Kikuhana Daikon which can be translated as Chrysanthemum Daikon.
You don’t need Chrysanthemums, but only cut the daikon into the shape of the flower!

準備時間:
分量: 4~
タグ:

材料

Cost per serving $0.08 詳細を見る
  • Daikon: Roughly a quarter.
  • Lime: 1
  • Salt: a little
  • Sugar: 3 tablespoons

作り方

  1. -Cut the daikon into slices you will then trim into the shape of flowers with a knife or a mold. As for the trimmings you may add them to the whole marinade and serve them with another salad or side dish.
  2. -Sprinkle the daikon flowers with a little salt and let them marinate for 10~15 minutes.
  3. -Peel the lime and cut the skin/zest into thin strips.
  4. -In a bowl, press out the lime juice. If you don’t get enough, add rice vinegar to it until you obtain the equivalent of 3 tablespoons of “juice”. Add the sugar and lime zest strips and mix well.
  5. -Drain the daikon flowers (and trimmings if included). No need to press them hard. Add them to the marinade. Cover with cellophane paper and let marinate inside the fridge for a whole day.
  6. -Serve it in a nice “artistic” fashion!

Nutrition Facts

Amount Per Serving %DV
Serving Size 23g
Recipe makes 4 servings
Calories 41  
Calories from Fat 0 0%
Total Fat 0.03g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 15mg 0%
Total Carbs 10.93g 3%
Dietary Fiber 0.4g 1%
Sugars 9.68g 6%
Protein 0.1g 0%
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