Best 4 Takuwan Pickled Japanese Turnip Recipes
**Takuwan: A Crunchy and Flavorful Japanese Pickled Turnip**
Takuwan is a traditional Japanese pickled turnip that is highly valued for its crunchy texture and complex flavor. Made with daikon radish, takuwan is a staple in Japanese cuisine and is often served as a side dish or as an ingredient in various dishes. This versatile pickle is not only delicious but also offers several health benefits due to its probiotic content.
In this article, we bring you a collection of takuwan recipes that showcase the diverse ways this pickled turnip can be enjoyed. From the classic takuwan recipe that uses a simple brine of rice bran, salt, and sugar to more innovative recipes that incorporate additional ingredients like carrots, ginger, and shiso leaves, these recipes offer a range of flavors and textures to suit every palate.
Whether you're looking for a traditional takuwan recipe or something more unique, this article has you covered. With detailed instructions and helpful tips, these recipes will guide you through the process of making takuwan at home, allowing you to enjoy this delicious and healthy Japanese pickle in the comfort of your own kitchen.
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
TAKUWAN (PICKLED JAPANESE TURNIP)
My family loves pickled daikon ( pickled Japanese turnip)I made a few jars of it before we moved in August from Vancouver,WA to Washougal,WA. the jar on the left is the picked turnip and the jar on the right is pickled mango. I didn't have a picture of the daikon by itself so please excuse.
Provided by Shirley Makekau
Categories Vegetables
Number Of Ingredients 7
Steps:
- 1. Boil together: sugar, water, vinegar, monosodium glutamate (if using)
- 2. cool and add the yellow food coloring, (A few drops at a time till you get the color you like.)doesn't take much to get a pretty pale yellow color.
- 3. Pour over vegetables that have been put in steralized jars and refrigerate.
- 4. Note: regarding the turnips that have been soaking in the salt overnight.. I rinse the salt off and then add the turnips to the jars and then do step #3
- 5. I let the pickles sit in the refrigerator for a few days or even a week so the syrup will incorporate into the daikon and it will taste sooo ono (good)!!!
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
KABU -- JAPANESE TURNIP PICKLES
Make and share this Kabu -- Japanese Turnip Pickles recipe from Food.com.
Provided by Molly53
Categories Vegetable
Time 12h15m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Bring water, vinegar, sweetener and salt to a boil in a nonreactive saucepan (if you are using granulated sugar, stir until dissolved).
- Cool and add in jalapeno, ginger and garlic.
- Quarter the turnips and slice thin and place in a medium glass bowl.
- Pour the liquid over the turnips, cover the bowl and chill at least overnight to let the flavors meld.
- Will keep up to one week.
Tips:
- Choose the right turnips: Use small, young turnips with smooth, unblemished skin. Avoid turnips with cracks or bruises.
- Peel and cut the turnips evenly: This will ensure that they pickle evenly. If the turnips are not cut evenly, some pieces may be too crunchy while others are too soft.
- Use a clean, airtight container: This will prevent the pickles from spoiling. A glass jar with a tight-fitting lid is a good option.
- Make sure the pickling solution covers the turnips completely: If the turnips are not fully submerged in the solution, they may not pickle properly.
- Store the pickles in a cool, dark place: This will help them to retain their flavor and texture.
- Be patient: It takes time for the turnips to pickle properly. Don't try to rush the process by opening the jar too early.
Conclusion:
Takuwan is a delicious and versatile pickle that can be enjoyed on its own or as a condiment. It is a good source of probiotics, which are beneficial for gut health. With a little planning and effort, you can easily make takuwan at home. So, next time you are looking for a healthy and flavorful snack, give takuwan a try!
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