TAKUAN
Takuan is a traditional Japanese and Korean dish, often served at the end of the meal, as a topping or with sushi. You might know it takuwan, takuan-zuke and or danmuji (in Korean). Learn how to make this easy takuan recipe in just a few easy steps.
Provided by Michelle Minnaar
Categories Pickling
Time 40m
Number Of Ingredients 6
Steps:
- Peel the radish and then slice it thinly as desired (see notes).
- Sprinkle with salt and leave for 2 hours in order to draw out moisture.
- Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil.
- Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
- Squeeze the excess moisture out of the radish and place the vegetable in a sterilised, airtight storage container.
- Pour in the pickling liquid, ensure all surfaces of the radish are covered.
- Wait for at least 2 days, but preferably 1 month, for the flavours to develop.
- Serve with a bowl of rice or miso soup.
Nutrition Facts : Calories 22 calories, Sugar 5.1 g, Sodium 355.5 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 0.1 g, Protein 0 g, Cholesterol 0 mg
JAPANESE PICKLED DAIKON RECIPE
This Japanese pickled daikon is an excellent side or accompaniment to any meal. It's crunchy, sweet, and refreshing, so it'll go well with any dish!
Provided by JURI
Categories Salad
Time P2DT5m
Number Of Ingredients 4
Steps:
- Prepare daikon: Peel daikon and cut it in half.
- Mix seasoning: Put shio koji, rice vinegar, sugar in a small bowl and mix well.
- Massage: Put daikon and the seasoning in a plastic bag, and massage them well.
- Pickle: Close the bag tight, put it in a container, and pickle for 2-3 days in the fridge.
- Slice: Open the bag, transfer to a container, slice, and enjoy.
Nutrition Facts : ServingSize 1 serving, Calories 39 kcal, Sugar 6 g, Sodium 552 mg, Carbohydrate 9.2 g, Protein 1 g
SPICY JAPANESE DAIKON PICKLES (TSUKEMONO)
Steps:
- Gather the ingredients.
- Using a vegetable scrub, gently wash the exterior of daikon . Remove leafy green top.
- Using a vegetable peeler , gently peel and discard the exterior of daikon skin that is discolored.
- Slice daikon into approximate 2-inch-long pieces and then slice into thick lengthwise pieces.
- Make pickling marinade: Combine sugar and vinegar until sugar dissolves. Because sugar does not easily dissolve at room temperature, optionally, the 2 ingredients may be combined in a small pot and heated over stove on low to medium heat until sugar dissolves. Remove from heat immediately.
- Allow sugar and vinegar mixture to cool.
- Add salt, dried dashi powder, and sake to the pickling marinade. Mix well to combine. Allow marinade to cool completely.
- Add dried red chile peppers to marinade to taste. Omit if you prefer not to have any spice.
- Add sliced daikon to a shallow resealable plastic container . Pour pickling marinade over daikon pieces and seal the container closed. The pickles can be marinated for a day at room temperature.
Nutrition Facts : Calories 73 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 649 mg, Sugar 16 g, Fat 0 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
SWEET PICKLED DAIKON RADISH
Steps:
- In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
- Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
PICKLED DAIKON AND RED RADISHES WITH GINGER
Crisp disks of two kinds of radishes taste clean and sweet in this Japanese- and Korean-influenced pickle.
Provided by Lillian Chou
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
- Drain in a colander (do not rinse) and return to bowl.
- Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
JAPANESE PICKLED CARROTS
Pickles are a big part of Japanese dining. Small dishes of vegetables like daikon, carrots, etc are usually part of a meal. My friend's mother makes this at home and keeps a long time! I use it as a side to my sandwich lunch!
Provided by KaffirLime
Categories Vegetable
Time 23m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Boil water in a medium pot and add about a heaped teaspoon of salt.
- In a large porcelain bowl, place the 3 ingredients, rice vinegar, mirin and sesame oil.
- In a separate bowl, grate carrots with a mandolin, about an inch in length.
- When the water starts bubbling, add in the grated carrots to blanch.
- Count to 10.
- Remove carrots and drain.
- Toss carrots into bowl with the 3 ingredients and mix well.
- Add sesame seeds and toss again.
- Let it cool to room temperature.
- Squeeze them into a few medium size jars with the remaining juice.
- Keep refrigerated.
- Stays crunchy and fresh for months!
Nutrition Facts : Calories 145.2, Fat 12.3, SaturatedFat 1.7, Sodium 103.3, Carbohydrate 7.9, Fiber 2.4, Sugar 3.1, Protein 1.7
JAPANESE PICKLED DAIKON AND CARROT SALAD
Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and finely shred carrot and daikon.
- Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
- Gently squeeze out as much water as possible from vegetables.
- In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
- add vegetables and refrigerate for 8 hours.
- Salad will keep for up to 1 week in sealed container in refrigerator.
Nutrition Facts : Calories 14.9, Sodium 633.8, Carbohydrate 3.6, Fiber 0.4, Sugar 2.8, Protein 0.2
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