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Vegan Japanese Cuisine: Daikon Chrysanthemums Recipe
by Robert-Gilles Martineau

Vegan Japanese Cuisine: Daikon Chrysanthemums

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!

Rating: 4.3/5
Avg. 4.3/5 2 votes
Prep time: Japan Japanese
  Servings: 4

Ingredients

  • Daikon: Roughly a quarter.
  • Lime: 1
  • Salt: a little
  • Sugar: 3 tablespoons

Directions

  1. 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.
  2. Sprinkle the daikon flowers with a little salt and let them marinate for 10~15 minutes.
  3. Peel the lime and cut the skin/zest into thin strips.
  4. In a bowl, press out the lime juice. If you don’t get enough, add rice vinegar to it until you obtain the equivalent of 3 tablespoons of “juice”. Add the sugar and lime zest strips and mix well.
  5. 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.
  6. Serve it in a nice “artistic” fashion!