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!
- -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.
- -Sprinkle the daikon flowers with a little salt and let them marinate for 10~15 minutes.
- -Peel the lime and cut the skin/zest into thin strips.
- -In a bowl, press out the lime juice. If you donât get enough, add rice vinegar to it until you obtain the equivalent of 3 tablespoons of âjuiceâ. Add the sugar and lime zest strips and mix well.
- -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.
- -Serve it in a nice âartisticâ fashion!
|Amount Per Serving||%DV|
|Serving Size 23g|
|Recipe makes 4 servings|
|Calories from Fat 0||0%|
|Total Fat 0.03g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 10.93g||3%|
|Dietary Fiber 0.4g||1%|