Recipe of Favorite Persimmon Namasu Pickles

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Steps to Prepare Perfect Persimmon Namasu Pickles. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Persimmon Namasu Pickles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Persimmon Namasu Pickles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Persimmon Namasu Pickles is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Persimmon Namasu Pickles using 10 ingredients and 6 steps. Here is how you cook it.

Autumn is the season for persimmons! You can enjoy them as is, but why don't you occasionally add them to a savory dish? It's easy and quick recipe. This recipe was created by Ms. Kiyoko Tawara, a food writer using local ingredients from the Masuda region of Shimane prefecture. Mix the tightly squeezed daikon and persimmon in a separate bowl before adding the combined vinegar so that the flavor will penetrate evenly. It will also help the daikon and persimmon to preserve their shape, and the dish will look better. Recipe by Takatsugawa friend river

Ingredients and spices that need to be Take to make Persimmon Namasu Pickles:

1. 200 grams Daikon radish
2. 1 Persimmon
3. Combined vinegar:
4. 1 -2 1/2 tablespoons Vinegar
5. 1 -1 1/2 tablespoons Sugar
6. 1/4 tbsp Salt
7. 1/2 tsp Usukuchi soy sauce
8. 1 Dashi stock
9. 100 ml Water
10. 2 tsp Salt

Instructions to make to make Persimmon Namasu Pickles

1. Cut a daikon into 5 cm length, and julienne.
2. In a bowl, lightly rub with 2 teaspoons of salt. Add 1/2 cup of water and let rest for a while.
3. Peel a persimmon, cut into half, deseed, and cut into rectangular slices.
4. Mix the ingredients to make the combined vinegar. It's easier to mix with the back of a spoon.
5. In a separate bowl, combine the tightly squeezed daikon and persimmon slices.
6. Toss with the combined vinegar from Step 4 and it's done.

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