Takuan Recipe Hawaii Food
TAKUAN
Make and share this Takuan recipe from Food.com.
Provided by foodart
Categories Hawaiian
Time P1D
Yield 2 qt
Number Of Ingredients 6
Steps:
- Mix sugar, vinegar, salt, pepper, and food coloring. Add to the daikon and mix until all daikon slices are coated. At first the mixture will appear dry but after a few hours the moisture will come out from the daikon. Let this mixture set at room temperature for 3 hour and place into the refrigerator for weeks before use.
Nutrition Facts : Calories 543.3, Fat 0.8, SaturatedFat 0.2, Sodium 7155.5, Carbohydrate 134.7, Fiber 13.5, Sugar 121, Protein 5.1
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- Wash first, dry, then peel. Do not rinse the daikon after peeling or the takuan will spoil.Note: Mom used 2 Korean radishes because that's what we happened to have (there was a sale at Palama Market). However, she prefers Japanese white radish (daikon) for this dish.
- Cut into bite-sized pieces. Mom tries to keep it about ⅛-inch thick. Some recipes call for long skinny slices, but that's entirely up to you.
- Add the Hawaiian sea salt, apple cider vinegar, white sugar, and yellow food dye. Mix until the sugar has completely dissolved (about 10 minutes).
- When the sugar dissolves, taste and adjust as necessary. Use plastic gloves to avoid staining your hands with the dye. Let this rest in the mixing bowl at room temperature for 30 minutes and it will soften and become pliable. Move the takuan (juice included) to a container and store in the fridge.Note: Commercial takuan is often a very bright yellow. This adds nothing to the taste so add more yellow food dye if you want a highlighter yellow.
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