Date: Fri, 3 Sep 1999 13:13:22 -0400
From: "Pinkoski, Aiko" (firstname.lastname@example.org)
Quick Daikon Tsukemono (a dry relish I guess)
Cut the leaves off fresh daikon (japanese radish, usually has
long white roots that look like overgrown carrots). The leaves
have to be very fresh for this recipe!
Rip/cut off the outsides of the biggest leaves, since they tend
to be a bit "hairy" and discard. Mince the ribs and green parts
now as small as you can. Optionally you can also mince some of the
root section, but I personally like a mix that is mostly the "rib"
part. Place in large bowl and sprinkle with salt, I use about 1/2
tsp per 2 cups chopped greens. Mix in the salt well, using your
hands. Let stand at least 10 minutes. The daikon should release
water, you can let it drain in a fine colander if you have one, which
will make the next step easier... Now squeeze out as much water as you
can, one handful at a time. Stores well in refrigerator for at least
This is really good with hot rice!