A Small Side Dish I Never Forgot
When I lived in Tokyo, I worked at a tonkatsu restaurant where every set meal came with a small bowl of yuzu pickled daikon. It may have been a simple side dish, but it completely changed the meal. The crunchy, lightly sweet pickle balanced the richness of the fried pork and made every bite feel refreshing. Ever since then, I’ve been a huge fan of this style of pickled daikon.
Even in Japan, however, yuzu is a seasonal citrus that’s mostly available during the colder months. Once summer arrives, it can be difficult to find fresh yuzu, so I started making my own version with lemon instead. The result is bright, fragrant, and just as refreshing.
A Simple Japanese Pickle You’ll Want to Make Again
If you’ve been wondering how to make pickled daikon at home, this Quick Pickled Daikon recipe is one of the easiest ways to enjoy it. The combination of crunchy daikon radish, fresh lemon zest, and savory dashi creates a sweet pickled daikon with a clean citrus finish that pairs beautifully with fried foods, grilled fish, or a bowl of steamed rice.
Since the peel is an important part of the recipe, I always use an organic lemon and wash it thoroughly before zesting. Even organic lemons can still have a wax coating, so taking the time to clean them properly ensures the best flavor and texture.
Ingredients
Daikon radish: 8 oz, peeled and cut into thin quarter-round slices
Organic lemon: 1, washed well, zest only (about 1 tablespoon)
Salt: 1 teaspoon
Dashi powder: 1 teaspoon
Rice vinegar: 1 tablespoon
Sugar: 1 teaspoon
For washing the lemon:
Boiling water: 3 cups
Baking soda: 1 tablespoon
Instructions
- Peel the daikon radish, cut it into thin quarter-round slices, place it in a bowl, sprinkle with the salt, massage gently, and let it sit for 10 minutes.
- Meanwhile, pour the hot water into a bowl, stir in the baking soda until dissolved, add the organic lemon, and let it soak for 10 minutes while rolling it occasionally.
- Remove the lemon and scrub it thoroughly under running water with a clean sponge or vegetable brush to remove any wax. Pat dry.
- Squeeze the salted daikon firmly with paper towels or a clean kitchen towel to remove excess moisture, then transfer it to a bowl.
- Using a julienne peeler, shave about 1 tablespoon of lemon zest directly over the daikon. If you don’t have one, peel off a strip of lemon zest, carefully trim away all of the white pith with a knife since it is bitter, then cut the thin yellow peel into fine strips.
- In a separate small bowl, combine the rice vinegar, sugar, and dashi powder, stirring until well mixed. Pour the dressing over the daikon and lemon zest and toss until evenly coated.
- You can enjoy it immediately, but chilling it in the refrigerator for 10 minutes makes it even more refreshing.
Storage
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Tips
Because the lemon peel is used in this recipe, choose an organic lemon whenever possible. However, organic lemons are not always wax-free, so always wash them thoroughly before using the zest. Soaking the lemon in hot water with baking soda and then scrubbing it well helps remove surface wax before preparing the peel.
Ingredients
Method
- Peel the daikon radish, cut it into thin quarter-round slices, place it in a bowl, sprinkle with the salt, massage gently, and let it sit for 10 minutes.
- Meanwhile, pour the hot water into a bowl, stir in the baking soda until dissolved, add the organic lemon, and let it soak for 10 minutes while rolling it occasionally.
- Remove the lemon and scrub it thoroughly under running water with a clean sponge or vegetable brush to remove any wax. Pat dry.
- Squeeze the salted daikon firmly with paper towels or a clean kitchen towel to remove excess moisture, then transfer it to a bowl.
- Using a julienne peeler, shave about 1 tablespoon of lemon zest directly over the daikon. If you don’t have one, peel off a strip of lemon zest, carefully trim away all of the white pith with a knife since it is bitter, then cut the thin yellow peel into fine strips.
- In a separate small bowl, combine the rice vinegar, sugar, and dashi powder, stirring until well mixed. Pour the dressing over the daikon and lemon zest and toss until evenly coated.
- You can enjoy it immediately, but chilling it in the refrigerator for 10 minutes makes it even more refreshing. 1 week.
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