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Recipes
Pacman Furofuki Daikon
Recipe

12 INGREDIENTS • 10 STEPS • 1HR 30MINS

Pacman Furofuki Daikon

5
12 ratings
Community Pick
Community Pick
Japanese daikon radish classic recipe is now ready for some 80's awesomeness: Pacman. Enjoy this healthy vegan dish with your geeky expectations!
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Yukitchen
Hello! I'm Yuki from Japan. I make cartoon-like food art to express my love for healthy eating.
http://www.yukitchen.com/
Japanese daikon radish classic recipe is now ready for some 80's awesomeness: Pacman. Enjoy this healthy vegan dish with your geeky expectations!
1HR 30MINS
Total Time
$1.60
Cost Per Serving
Ingredients
Servings
4
US / Metric
Kombu
1 sheet
Kombu
10-cm long
Miso Paste
3 Tbsp
Brown Sugar
3 Tbsp
Brown Sugar
Sake
2 Tbsp
Mirin
1 Tbsp
Distilled White Vinegar
2 Tbsp
Distilled White Vinegar
Yuzu
1 Tbsp
Yuzu, zested
or lemon zest
Konjac Block
1
Konjac Block
Daikon Radish
to taste
Nori Sheet
to taste
Nori Sheets
Nutrition Per Serving
VIEW ALL
Calories
122
Fat
0.9 g
Protein
3.0 g
Carbs
25.0 g
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Yukitchen
Hello! I'm Yuki from Japan. I make cartoon-like food art to express my love for healthy eating.
http://www.yukitchen.com/
Cooking InstructionsHide images
step 1
Gather Miso Paste (3 Tbsp), Brown Sugar (3 Tbsp), Distilled White Vinegar (2 Tbsp), Sake (2 Tbsp) and Mirin (1 Tbsp).
step 1 Gather Miso Paste (3 Tbsp), Brown Sugar (3 Tbsp), Distilled White Vinegar (2 Tbsp), Sake (2 Tbsp) and Mirin (1 Tbsp).
step 2
Zest the Yuzu (1 Tbsp).
step 2 Zest the Yuzu (1 Tbsp).
step 3
Mix all the ingredients except for yuzu.
step 3 Mix all the ingredients except for yuzu.
step 4
After resting in the refrigerator for 30 minutes, it is time to add the yuzu zest. Make sure you wait till the paste is properly chilled, otherwise you will lose the beautiful fragrance of yuzu!
step 4 After resting in the refrigerator for 30 minutes, it is time to add the yuzu zest. Make sure you wait till the paste is properly chilled, otherwise you will lose the beautiful fragrance of yuzu!
step 5
Take your dried Kombu (1 sheet) out, and let it sit for 5 minutes in water.
step 5 Take your dried Kombu (1 sheet) out, and let it sit for 5 minutes in water.
step 6
Cut the veggies! Peel off the skin and cut it into 2~3cm slices. Cut the Carrot (1) into 1 cm slices, and prepare the Konjac Block (1) chunk, and make the oval shape using a cookie cutter.
step 6 Cut the veggies! Peel off the skin and cut it into 2~3cm slices. Cut the Carrot (1) into 1 cm slices, and prepare the Konjac Block (1) chunk, and make the oval shape using a cookie cutter.
step 7
Put the kombu, Daikon Radish (1), carrot, and konjac in a pot with water and put it on medium heat until it starts boiling. at which point you lower the heat.
step 7 Put the kombu, Daikon Radish (1), carrot, and konjac in a pot with water and put it on medium heat until it starts boiling. at which point you lower the heat.
step 8
Close the lid and take about 30 to 40 minutes for more boiling, and let it cook until it gets tender.
step 8 Close the lid and take about 30 to 40 minutes for more boiling, and let it cook until it gets tender.
step 9
Cut the daikon in a Pacman shape, and then cut the Daikon Radishes (to taste) skin into super small shapes for the monsters’ eyes. Lastly, cut the Nori Sheets (to taste) into tiny pieces and use them as their pupils.
step 9 Cut the daikon in a Pacman shape, and then cut the Daikon Radishes (to taste) skin into super small shapes for the monsters’ eyes. Lastly, cut the Nori Sheets (to taste) into tiny pieces and use them as their pupils.
step 10
Serve and enjoy!
step 10 Serve and enjoy!
Tags
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Appetizers
Dairy-Free
Gluten-Free
Brunch
Comfort Food
Shellfish-Free
Kid-Friendly
Vegan
Vegetarian
Japanese
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