Well it’s Monday again and the weekend not too crazy, so the wife made a simple diakon and carrot salad for the bentos. She flavoured the salad with the juice of a Yuzu fruit. You might be wondering what is Yuzu (柚子), it’s a citrus fruit which can grow in colder climates. The taste is hard to describe as is fits between a mandarin and a lemon. (next time you come to Japan, look for a drink called yuzu hachimitsu (柚子蜂蜜))
Yuzu Flavoured Diakon and Carrot salad
10-15 cm daikon
5-7 cm carrot
1 tsp. salt
3/4 cups/150ml vinegar
3 tbsp. yuzu juice (if you are using the fruit you can add the zest to the salad)
5 tbsp. sugar
1 pinch of salt
1. Peel the daikon and the carrot
2. Cut into 6 cm long thin strips
3. Place the daikon and the carrot strips in the bowl along with the tsp. of salt. Let stand for 5 or until they have softened. Squeeze out excess water.
4. Combine the vinegar, yuzu, sugar and pinch of salt in a bowl. Add the daikon and carrot (if you have the zest add it now) and mix well.