Bone Daddies' Persimmon Pickle

Bone Daddies' share their persimmon pickle recipe to include in your Japanese feast.

Ingredients Serves: 12

  • 250ml sushi vinegar
  • 650ml rice wine vinegar
  • 130g caster sugar
  • Pared zest of 1⁄4 orange, cut into fine julienne
  • 25g fine table salt
  • 3cm piece of konbu
  • 4–5 unripe persimmons

Method

  1. Combine all the ingredients except the persimmons in a saucepan and bring just to the boil. Remove from the heat and leave to cool.
  2. Using a sharp knife, pare the skin from the persimmons. Slice the stalk end from each fruit and cut the remainder into 8 segments from top to bottom.
  3. Add the persimmons to the cool pickling liquid, then cover and chill in the refrigerator for 8 hours before using. This will keep in the pickling liquid for up to 3 days.

You can find out more about Bone Daddies at www.bonedaddies.com. Also, take a look at our interview with author and Bone Daddies owner, Ross Shonhan.

Browse our Japanese ramen making section here.


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