Ingredients
- 1large size, peeled and cut into thin half-moons (about 2 cups)
- 1 tablespoon
- 1 cup Ginger
- 1/2 cup Skewers
- 1/4 cup
- 1 teaspoonoptional
Directions
Pickled Daikon (Takuan): A Crunchy Japanese Delight
Takuan, or pickled daikon, is a beloved Japanese condiment that adds a burst of flavor and a delightful crunch to many Japanese dishes. This iconic pickle is known for its vibrant yellow color and sweet, tangy, and slightly salty taste. Whether served alongside sushi, in bento boxes, or as a garnish for various Japanese dishes, takuan is a staple in Japanese cuisine. Here’s how you can make this classic pickle at home
Takuan also known as Japanese radish, is a type of pickled radish that is commonly used in Japanese cuisine. It is made by pickling daikon radishes in a mixture of rice bran, salt, and water. Takuan has a strong, sour flavor and a crunchy texture. It is often used as a side dish or in salads. Takuan is also a good source of dietary fiber and vitamin C.
Steps
1 Done | In a large bowl, combine the daikon, salt, and water. Let stand for 30 minutes, or until the daikon is soft. |
2 Done | Drain the daikon and rinse it well with cold water. |
3 Done | In a small saucepan, combine the rice vinegar, sugar, and yellow food coloring (if using). Bring to a boil over medium heat, stirring until the sugar is dissolved. |
4 Done | Pour the hot vinegar mixture over the daikon and stir to coat. |
5 Done | Transfer the daikon to a jar or airtight container and refrigerate for at least 24 hours, or up to 1 week. |
