Ingredients for 4 Servings

Purple daikon (紫大根 / Murasaki daikon) 100 g
Daikon (大根 / Daikon) 100 g
Boiled quail eggs (うずらの茹で卵 / Uzura no yude tamago) 8
Umezu (梅酢/ Umezu) 3 tbsp
Fresh plum syrup (梅シロップ / Ume shiroppu) 5 tbsp

Resealable plastic bags 2
Skewers 4

How to Make

1. Skin both types of daikon and use a slicer to slice them into thin rounds. Cut the rounds into quarters.
2. In a bowl, mix the umezu and fresh plum syrup. Divide the mixture into two equal portions.
3. Fill one of the plastic bags with the regular daikon and 4 of the quail eggs. Pour in half of the umezu and fresh plum syrup and seal the bag. Fill the other plastic bag with the purple daikon, the remaining 4 quail eggs, and the remaining half of the umezu and fresh plum syrup. Seal the bag. Place both bags into a refrigerator for at least 1 hour.
4. After at least an hour in the refrigerator the quail eggs in the bag with the purple daikon will have absorbed pinkish color from the daikon. Make four skewers of quail eggs. Use one pinkish and one white egg on each skewer. Serve together with equal portions of the two kinds of daikon.

 

 

 

Recipe Developed by Machiko Tateno