Pacman Furofuki Daikon

12 INGREDIENTS • 10 STEPS • 1HR 30MINS

Pacman Furofuki Daikon

Recipe

5.0

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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Pacman Furofuki Daikon

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Japanese daikon radish classic recipe is now ready for some 80's awesomeness: Pacman. Enjoy this healthy vegan dish with your geeky expectations!

Hello! I'm Yuki from Japan. I make cartoon-like food art to express my love for healthy eating.

http://www.yukitchen.com/

1HR 30MINS

Total Time

$1.60

Cost Per Serving

Ingredients

Servings

4

us / metric

1

1 sheet

10-cm long

3 Tbsp

3 Tbsp

Brown Sugar

2 Tbsp

1 Tbsp

2 Tbsp

Distilled White Vinegar

1 Tbsp

Yuzu, zested

or lemon zest

1

1

Konjac Block

to taste

Daikon Radishes

to taste

Nori Sheets

Nutrition Per Serving

VIEW ALL

Calories

122

Fat

0.9 g

Protein

3.0 g

Carbs

25.0 g

Love This Recipe?

Pacman Furofuki Daikon

Save

Hello! I'm Yuki from Japan. I make cartoon-like food art to express my love for healthy eating.

http://www.yukitchen.com/

Cooking Instructions

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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!

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