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Daikon Pickled in Shokoshu

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Ingredients (Serves 4)
*400g daikon radish
*1/3 tsp salt
*1/2 cup/100ml shokoshu, Chinese sake
*1/2 cup/100ml soy sauce
*1 tsp sichuan pepper
*1 tbsp vinegar
*20g sugar

1 Peel the daikon and cut into 1.5cm by 6cm-long sticks.

2 Put the daikon in a bowl and toss them with the salt. Place the stone weight on top of the daikon and press it for about 30 minutes.

3 Empty the daikon into a colander, and squeeze it tightly with a dish towel. Put it into an airtight plastic bag.

4 Combine the soy sauce, shokoshu, sugar, vinegar, and sichuan pepper in a bowl.

5 Pour this mixture into the plastic bag, and keep it in the refrigerator for two hours.

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