Best 2 Japanese Pickled Radish Recipes
Calling all radish lovers! Japanese pickled radish, also known as takuan, is a traditional Japanese pickle made from daikon radish. It is a staple in Japanese cuisine, often served as a side dish or condiment. With its slightly sweet, tangy, and crunchy texture, takuan adds a burst of flavor to any meal.
In this article, we will delve into the world of Japanese pickled radish and explore two delectable recipes: the classic takuan and a modern twist, the spicy takuan. Both recipes are easy to follow and promise to tantalize your taste buds. Whether you're a seasoned Japanese food enthusiast or a newcomer looking to expand your culinary horizons, these recipes will guide you on a delightful journey into the realm of Japanese pickling. So, get ready to embark on a culinary adventure and discover the wonders of Japanese pickled radish!
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.
TAKUAN - JAPANESE YELLOW PICKLED RADISH
Steps:
- Peel the daikon, removing both ends and cut down the centre. Slice into half moons.
- Place them all in a large ziplock bag. Add sugar, salt, vinegar and yellow food dye (or tumeric).
- Seal the bag and massage for a few minutes until the daikon is evenly coated.
- Wrap up and place in an airtight container in the fridge (to reduce smell). Pickles will be ready in 24 hours minimum and the flavour will only get better each day after.
Nutrition Facts : Calories 481 kcal, Carbohydrate 120 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 7858 mg, Fiber 8 g, Sugar 112 g, ServingSize 1 serving
Tips:
- Make sure to use a sharp knife to thinly slice the radish. This will help the radish pickle evenly.
- If you don't have a mandoline, you can use a vegetable peeler to create thin strips of radish.
- Be sure to salt the radish and let it sit for at least 30 minutes before pickling. This will help to draw out the moisture from the radish and make it more crunchy.
- Use a variety of spices and seasonings to flavor the pickling liquid. This will give the radish a more complex flavor.
- Let the radish pickle for at least 24 hours before eating. This will give the flavors time to develop.
- Store the pickled radish in a covered container in the refrigerator for up to 2 weeks.
Conclusion:
Japanese pickled radish is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is also a good source of probiotics, which are beneficial for gut health. With its vibrant color and tangy flavor, pickled radish is a great way to add some excitement to your next meal.
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