Discover the tangy delight of pickled daikon radish (takuan).
This traditional Japanese pickle offers a crisp texture and vibrant flavor, perfect as a side dish, snack, or sushi ingredient.
Enjoy the refreshing taste of takuan in your meals.
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Pickled daikon radish, known as takuan in Japan, is a traditional pickle that adds a vibrant and tangy flavor to any meal.
This beloved Japanese side dish is made by pickling daikon radish in a mixture of rice vinegar, sugar, and salt, resulting in a bright yellow, crisp, and slightly sweet pickle.
Takuan is a staple in Japanese cuisine, often served as a side dish with rice, included in bento boxes, or used as a filling in sushi rolls like hosomaki oshinko.
The pickling process not only enhances the daikon's natural flavors but also imparts a delightful crunch and a refreshing tang that complements a variety of dishes.
Making takuan is a straightforward process.
The daikon radish is first cleaned and peeled, then soaked in a pickling solution for several days to weeks, depending on the desired intensity of flavor.
Once pickled, it can be sliced and enjoyed immediately or stored for later use.
Takuan's bright color and distinct taste make it a popular addition to many meals.
It's perfect for adding a burst of flavor and a crisp texture to your dishes, whether you're enjoying it on its own, as part of a sushi roll, or as a refreshing side dish.
Why You'll Love This Recipe
- This recipe for pickled daikon radish is budget friendly.
- Homemade takuan allows for control over the ingredients, ensuring a healthier and preservative-free option.
- It can be used in various dishes, such as sushi, bento boxes, or as a side dish.
- Easy to Make: The pickling process is straightforward, requiring minimal ingredients and effort.
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Daikon Radish
- White Sugar
- Salt
- Rice Vinegar
- Water
- Turmeric Powder: Alternatively you could use 4-5 drops of yellow food dye.
Equipment
1 glass jar with metal lid (3 - 4 cup capacity)
Instructions
Step One: Sterilize the jars. To do this, wash the jars and lids thoroughly with hot soapy water and rinse very well.
After this, carefully pour boiling water into the jars and lids. After this, using a folded tea towel (to protect your hands), carefully empty the hot water from the jar.
Allow to air dry. It is best not to use a tea towel to dry the jars.
As you used hot water to sterilize them they will be hot and will air dry quickly.
Step Two: Peel the radish. Then thinly slice the radish as desired.
You could cut the radish into rounds, or you could cut the radish in half lengthwise and then cut it into half moon shapes. Or you could cut it into strips.
Step Three: Pack the cut radish into the sterilized jar.
Step Four: In a small saucepan combine the sugar, salt, vinegar, water, and turmeric powder. Place over medium to high heat, stirring until the sugar dissolves. Bring to a boil.
Step Five: Taste for seasoning and add more salt and sugar if desired.
Step Six: Pour the hot pickling liquid over the radish in the jar, making sure they are fully submerged in the liquid. Then seal the jar.
You might not end up using all the liquid if all the radish is firmly packed in the far. If you are using a larger jar you might need to make more pickling liquid (with equal parts of vinegar and water) to top up the jar to cover the radish.
Step Seven: Cool at room temperature for at least 30 minutes and then place in the fridge overnight to allow the flavors to develop.
Tips for Success
- Use glass jars with metal lids and sterilize them before filling.
- Thoroughly wash the jars and lids with hot, soapy water, and rinse well. Carefully pour boiling water into the jars and over the inside of the lids.
- Protect your hands with a folded tea towel when emptying the hot water. Allow them to air dry, as they will dry quickly due to the heat.
Cost To Make
Estimated cost = $6.75
Substitutions / Variations
Here are some variations for this takuan recipe you might like to try:
- Spicy Takuan: Add red pepper flakes or sliced chili peppers to the pickling mixture for a spicy kick.
- Sweet Takuan: Increase the amount of sugar or add honey to create a sweeter version of the pickled daikon.
- Soy Sauce Takuan: Mix a small amount of soy sauce into the brine for a deeper, umami flavor.
- Vinegar Takuan: Experiment with different types of vinegar, such as apple cider vinegar or rice vinegar, for varied acidity and flavor.
Serving Suggestions
Here are some ways you might like to use this pickled daikon radish recipe:
- Sushi Rolls: Use sliced takuan as a filling in sushi rolls for added flavor and texture.
- Rice Bowls: Serve alongside rice bowls (donburi) for a tangy contrast to savory dishes like teriyaki chicken or tofu.
- Bento Boxes: Include takuan as a side dish in Japanese bento boxes.
- Salads: Slice takuan thinly and add to green salads or Asian-inspired salads for a crunchy element.
- Sandwiches and Wraps: Use sliced takuan as a topping or filling in sandwiches and wraps for a unique flavor twist.
- Noodle Dishes: Garnish noodle soups or cold noodle dishes with takuan for added crunch and flavor.
- Pickled Platter: Serve takuan alongside other pickled vegetables (tsukemono) as part of a pickled platter or appetizer.
- Rice Balls (Onigiri): Wrap a piece of takuan inside seasoned rice balls (onigiri) for a convenient and tasty snack.
- Sashimi and Sushi Platters: Include takuan as a colorful and flavorful garnish on sashimi and sushi platters.
- Snack Plate: Enjoy takuan slices as a standalone snack or appetizer, paired with a dipping sauce like soy sauce or ponzu.
Storage
Store takuan in a tightly sealed container or glass jar in the refrigerator. This helps maintain its texture and flavor.
FAQ
Pickled daikon can be kept in the refrigerator for up to 1 to 2 months when stored in an airtight container.
Ensure it's submerged in the pickling liquid to maintain freshness.
Pickled daikon pairs well with dishes like sushi, rice bowls (donburi), grilled meats, or as a side dish with Asian-style noodles.
It adds a crunchy, tangy contrast to savory dishes.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Sauces and Condiments
Recipe
Pickled Daikon Radish
Ingredients
- 250 grams (½ pound) daikon radish
- ⅔ cup (166 ml/grams, 5.86 ounces) rice vinegar
- 1 – 2 tablespoons granulated white sugar or to taste
- ½ - 1 teaspoon salt or to taste
- ⅔ cup (166 ml/grams, 5.86 ounces) water
- ¼ teaspoon turmeric powder
Instructions
- Sterilize the jars. To do this, wash the jars and lids thoroughly with hot soapy water and rinse very well. After this, carefully pour boiling water into the jars and lids. After this, using a folded tea towel (to protect your hands), carefully empty the hot water from the jar. Allow to air dry. (see note 1).
- Peel the radish. Then thinly slice the radish as desired. (see note 2).
- Pack the cut radish into the sterilized jar.
- In a small saucepan combine the sugar, salt, vinegar, water, and turmeric powder. Place over medium to high heat, stirring until the sugar dissolves. Bring to a boil.
- Taste for seasoning and add more salt and sugar if desired.
- Pour the hot pickling liquid over the radish in the jar, making sure they are fully submerged in the liquid. Then seal the jar. (see note 3).
- Cool at room temperature for at least 30 minutes and then place in the fridge overnight to allow the flavors to develop.
Notes
- It is best not to use a tea towel to dry the jars. As you used hot water to sterilize them they will be hot and will air dry quickly.
- You could cut the radish into rounds, or you could cut the radish in half lengthwise and then cut it into half moon shapes. Or you could cut it into strips.
- You might not end up using all the liquid if all the radish is firmly packed in the far. If you are using a larger jar you might need to make more pickling liquid (with equal parts of vinegar and water) to top up the jar to cover the radish.
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