Takuan Marinated Radish Daikon Recipe
Takuan, or yellow pickled daikon radish, is a staple of Japanese cuisine. Recognizable by its bright yellow color and pungent yet slightly sweet flavor, takuan is often served as an accompaniment to rice dishes or sushi, adding a note of freshness and crunch. This traditional recipe, though simple to prepare, requires a little patience to allow the daikon to fully absorb the aromas of the marinade. An ideal addition to any Japanese meal, takuan is not only delicious, but also adds a splash of color to any plate.
- Prep Time
- 2 hours
- Servings
- 1
Ingredients
- 1 large daikon radish
- 3 tablespoons salt
- 3 tablespoons sugar
- 2 tablespoons rice vinegar
- 2 tablespoons turmeric powder (for yellow color)
- 1 tablespoon mustard seeds (optional)
- 1 cup water
Directions
- Peel the daikon radish and cut into slices or sticks about 1 cm thick.
- Place the daikon pieces in a large bowl and sprinkle with salt. Mix well to distribute the salt evenly. Leave to stand for 1-2 hours. The salt will help drain the water from the daikon.
- In a small saucepan, combine the sugar, rice vinegar, turmeric, mustard seeds (if using) and water. Bring the mixture to the boil, then reduce the heat and simmer for a few minutes until the sugar has completely dissolved. Remove from heat and allow to cool to room temperature.
- After resting, rinse the daikon well under cold water to remove excess salt. Drain and pat dry with paper towels. Place the daikon pieces in a clean, sterilized glass jar and pour the cooled marinade over the daikon until completely submerged.
- Close the jar tightly and leave to marinate in the fridge for at least 3 days before eating. For a stronger flavor, you can marinate the daikon for up to a week or more.
- Once marinated, daikon is ready to enjoy. Serve thinly sliced as an accompaniment to Japanese dishes such as sushi, onigiri or simply as an appetizer.
