Takuan Food
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
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
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.
JAPANESE TAKUAN PICKLE
This is the traditional way of making takuan in Japan. The daikon is first dried then pickled in nuka or rice bran powder (can be found in Japanese, Korean, or Asian market). Nuka usually come in large plastic bags. For photos of step by step see http://www.recipezaar.com/bb/viewtopic.zsp?t=320927
Provided by Rinshinomori
Categories For Large Groups
Time P1m
Yield 300 serving(s)
Number Of Ingredients 4
Steps:
- Wash daikon well. Bundle two daikon by leaves and using clothes line dry in a location with sun and good ventiliation. Bring them indoors at night. Takes 1 week drying.
- After 1 week drying, mix together rice bran or nuka, salt, and sugar or brown sugar (organic is good). Cut off the leaves and keep for use later.
- Place about 1-2 cm layer of nuka mixture in the bottom of a large pickling container. Place daikon neatly in layers on top of the mixture.
- Top off with the remainder of nuka mixture. Place the leaves from the daikon on top.
- Place a heavy plastic over the the mixture. Place a heavy rock or another object for weight. The weight needed is usually 2-3 times the weight of daikon. If 1 daikon weighs 1 pound then about 2-3 pound weight.
- After 1 month it is ready to slice and eat. See photos of the steps at http://www.recipezaar.com/bb/viewtopic.zsp?t=320927.
- Serving is a total guess.
Nutrition Facts : Calories 10.5, Sodium 198.5, Carbohydrate 2.6, Fiber 0.4, Sugar 2.2, Protein 0.1
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Takuan, or daikon pickled in rice bran, is one of the most important and traditional of all Japanese pickles. They are still commonly made in Japanese homes every fall and eaten throughout the winter. Named after the famous Zen Buddhist priest, Takuan, who introduced and popularized their use, Takuan Pickles are especially rich in B-vitamins and beneficial lactobacilli bacteria.
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Takuan (Japanese: 沢庵; also spelled takuwan), or takuan-zuke (沢庵漬け; 'pickled takuan'), known as danmuji (단무지) in the context of Korean cuisine, is a pickled preparation of daikon radish.As a popular part of traditional Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono ('pickled things'). It is also enjoyed at the end of meals as …
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Pickled radish is a kind of Japanese food serves with sushi dishes. Takuan (), also known as takuwan or takuan-zuke, is pickled daikon radish. Takuan is often served alongside other types of tsukemono in traditional Japanese cuisine, and is also enjoyed at the end of meals as it is thought to aid digestion. In Korean it is known as danmuji and is typically added to gimbap or …
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