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  • Writer's pictureMiwa

<TAKUAN/たくあん>

Updated: Feb 7









 

<TAKUAN/たくあん>


▶VEGAN


<Yield>  6 servings


<Prep time> 20 minutes (does not include the time to marinate)


<Cook time> 0 minutes


<Ingredients>

-1 kg daikon radish (30 cm x 8 cm diameter)

-1 ½  tbsp salt (25g)

-½ cup water (100ml)


Brine

-3 ½ tbsp sugar (50g)

-2 tbsp rice vinegar

-3g kombu (10 cm)


<Directions>

  1. Prepare Daikon: Wash the daikon radish, cut it into 15cm lengths and then quarter it (watch more on YouTube).

  2. First Marinade: In a zip-top bag, add water and salt, then dissolve. Add the daikon radish and let it marinate in the fridge for 3 days. When closing up the bag, please ensure that air is removed from the bag. Flip the bag once a day.

  3. Second Marinade: Remove the daikon radish, rinse off the salt, and place it in a new zip-top bag. Add in the sugar, vinegar and small pieces of kombu. Rub them to mix, then remove out all the air. Let it sit in the fridge for another 2 days. Flip it daily.

  4. Slice and Serve: After the marinating process, rinse off the marinade. Slice the takuan and serve it on a plate.




 

<Miwa’s tips> ※Watch more on YouTube!

If you want to scale this recipe up or down, use the following ratio:


Ingredients

-Daikon radish (desired quantity), 

-salt and vinegar: 3% of the daikon's weight

-sugar of 5% of the daikon's weight (adjust to 8-10% for a sweeter taste)

-3g kombu



<Storage time>

Store the takuan in an airtight container in the fridge for up to 7 days.


- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^


-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!


2022/12/16 MIWA








1,336 views2 comments

2 Comments


Miwa, thank you so much for this recipe. So simple yet so rewarding. I tried it today and it is exactly how it tastes like in Japanese set meals! I ate it with plain rice and was so happy with it. Thank you so much. I am not Japanese but Japanese food has always been a source of comfort.


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Miwa
Miwa
Apr 11
Replying to

Thank you very much for giving it a try and sharing with me!! So happy to hear this!

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