Making Lemon Daikon


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.

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

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