Vegan Japanese Cuisine: Daikon Chrysanthemums Recipe
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!
Ingredients
Directions
- -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!
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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% |
