Osaka zuke (Osaka Pickeles) ｜ Our Regional Cuisines

1. Cut the daikon into thin slices of about 5 cm, finely chop the leaves, and sprinkle with salt.

2. Boil water and pour it over the daikon radish and the leaves. Then, transfer to cold water. Once cooled, drain excess water, squeeze with hands, place in a bowl, add about half a teaspoon of salt, mix lightly, and let it marinate in the refrigerator for 2-3 hours.