Easy Pickled Daikon – Takuan (たくあん)

Easy Pickled Daikon – Takuan (たくあん)

Asian Recipe - How To Make Japanese Takuan Pickled Daikon Radish

Takuan is a popular Japanese pickle traditionally made once a year and left alone for months fermenting to allow the flavor to fully develop. The fermenting process results in the a beautiful yellow colored pickle full of flavor. However, if you can’t find pickled daikon in a store near you, you might not want to commit to months of pickling for just one dish, delicious though it may be. So, this recipe is a easy variation for a quick pickle without the long fermentation. Still crisp and flavorful, in a fraction of the time!

But, you might be thinking, these pickles aren’t yellow. Well, yes, since we aren’t fermenting them for months, they don’t develop that beautiful golden color. If you want to make your pickles yellow, you can add a few drops of food coloring to the vinegar, or mix in a teaspoon of tumeric. (Tumeric is used for its color more so than flavor, and is often used to give boiled rice a yellow color. When you see yellow fried rice at a restaurant, it’s likely they colored it with tumeric!)

While I like to call this recipe quick, it’s not at all quick in comparison to my basic quick pickles. This recipe takes about two days, but when classic takuan takes months to prepare, two days is pretty quick!! The pickling brine serves as a perservative, so one batch will keep for at least a month – that is if you can stop yourself from eat them all right away! Takuan served with a hot bowl of rice and miso soup is a very simple yet oh so delicious meal!

Can’t find daikon? You can use any radish available to you. I’ve made it with red radishes before for a similar taste. While you’ll have to use a lot of them, I think the red skin makes a beautiful contrast to the pickle when sliced!

Asian Recipe - How To Make Japanese Takuan Pickled Daikon Radish

Recipe – Quick Pickled Diakon: 

Nutrition Facts

Difficulty: Easy
Prep Time: 30 mins
Pickling Time: 2 days
Yields: 8 servings 

  • 1 long daikon radish
  • 1 tablespoon salt
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 1 tablespoon sake (optional)

 

 

- Skin the daikon, then start slicing it into thin strips.

Asian Recipe - How To Make Japanese Takuan Pickled Daikon Radish

- Sprinkle the daikon with salt, then let it sit for about 2 hours to pull out some of the water and develop some crunch.

Asian Recipe - How To Make Japanese Takuan Pickled Daikon Radish

Asian Recipe - How To Make Japanese Takuan Pickled Daikon Radish
- While the daikon is salting, add the sugar, water, vinegar and sake to a small pan and bring to a boil. Let boil until the sugar is fully dissolved, then turn off the heat and let cool.

Asian Recipe - How To Make Japanese Takuan Pickled Daikon Radish

- After two hours, take the daikon a handful at a time and squeeze out as much water as you can. Set the squeezed daikon in a plastic container.

Asian Recipe - How To Make Japanese Takuan Pickled Daikon Radish

Asian Recipe - How To Make Japanese Takuan Pickled Daikon Radish

- Add the cooled liquid to the container, then cover with a lid and let sit for at least two days for flavor to develop!

Asian Recipe - How To Make Japanese Takuan Pickled Daikon Radish

- Serve chilled or at room temperature!

Do you you have any other recipes you want to learn how to make? If so, let me know! If not, いただきます! (Let’s eat!) (^.^)

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3 Responses »

  1. I made these today. I’m about three hours into the process and the flavor is already completely transformed and completely delicious. I can’t wait to taste the final pickles.

    Just one change which I thought I’d share. I bought a small piece of daikon, sliced it into half moons, salted it, squeezed the liquid out, stuffed it into a jar, then followed Chef Michael Symon’s simple pickling process. Here it is:

    “Place the vegetables to be pickled in a jar and cover them with water. Pour the water into a measuring cup. Note the volume, pour off half the water and replace it with vinegar. Add 2 tablespoons sugar for every three cups of liquid. Combine the liquid and any spices (I added katsuobushi) in a saucepan and bring to a boil. Allow to cool for a few minutes, then pour over the veggies, screw the lid on and refrigerate.”

    Adding the hot liquid makes the pickling process a little safer, I think. And using Symon’s method means you can use any amount of daikon and any size jar and still achieve the proper acidity to keep you pickles safe from bacterial toxins like botulin.

    Thank you so much for this recipe. I searched dozens of websites and chose your recipe as my starting point. I can’t wait to taste my first batch of takuan.

    • Thanks for your input!

      I agree, adding the hot liquid does help keep it “safer” by killing off bacteria, and since traditional takuan is made by sitting out over months, you definitely want to eliminate any risk of spoilage! It’s the same concept as when you’re sterilizing everything when canning pickles in mason jars.

      I think the process can be intimidating to new chefs though, so my goal with this method was to make a quick pickle to be eaten within a few days. I didn’t put as much emphasis on keeping everything sterile, since these aren’t intended for long storage and it might help get people interested in pickling methods if they see how simple it is. But, if you’re planning on making a huge batch and letting them sit for months, definitely boil and sterilize everything!

      • Just wanted to follow up. These are amazing pickles. I ate my first batch in a matter of days and am working on batch number 2. I doubt I’ll ever buy takuan again. Thanks so much for posting this recipe.

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