Yuzu Daikon 柚子大根 (chamber vacuum)

• portioner: 4
• aktiv tid: 15 minutes
• total tid: 30 minutes

Ingredienser

500 g daikon radish (peeled, cut into 6mm half-moons)

45 g rice vinegar

35 g granulated sugar

6 g fine sea salt

15 g yuzu juice

2 g yuzu peel (thinly slivered, no white pith)

1 g kombu (kelp, snipped into thin strips)

Vejledning

Combine Aromatics: Place the sliced daikon radish, yuzu peel slivers, and kombu strips into a chamber vacuum pouch.

Mix Brine: Whisk the rice vinegar, sugar, sea salt, and yuzu juice together in a small bowl until the sugar and salt are completely dissolved.

Bag Ingredients: Pour the liquid brine over the daikon mixture inside the vacuum pouch, ensuring the pieces are evenly coated.

Vacuum Seal: Place the pouch flat inside the chamber vacuum sealer. Run a full cycle at maximum vacuum pressure to draw out the cellular air and force the brine into the radish.

Chill and Serve: Submerge the sealed pouch into an ice bath for 10 minutes to set the crisp texture, then open and serve cold.

Notater

Substitution: If fresh yuzu is unavailable, replace the yuzu juice and peel with a combination of 10g fresh Meyer lemon juice and 5g fresh lime juice.

Texture Hack: Keeping the brine and radish ice-cold before entering the chamber vacuum maximizes the final structural snap of the vegetable.

Storage: Leftovers can be stored in a sealed container in the refrigerator for up to two weeks; the flavor will deepen over time.