Japanese Takuan Pickle Recipes

TAKUAN

Takuan image

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

Time 40m

Number Of Ingredients 6

Ingredients

1 daikon radish
15ml (1 tbsp) salt
125ml (1/2 cup) sugar
125ml (1/2 cup) rice wine vinegar
5ml (1 tsp) ground turmeric
125ml (1/2 cup) water

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

JAPANESE TAKUAN PICKLE

Japanese Takuan Pickle image

This is the traditional way of making takuan in Japan. The daikon is first dried then pickled in nuka or rice bran powder (can be found in Japanese, Korean, or Asian market). Nuka usually come in large plastic bags. For photos of step by step see http://www.recipezaar.com/bb/viewtopic.zsp?t=320927

Provided by Rinshinomori

Categories For Large Groups

Time P1m

Yield 300 serving(s)

Number Of Ingredients 4

Ingredients

20 -25 daikon radishes (10 kg)
1 kg rice bran powder (nuka powder)
500 g sugar (organic best)
150 g salt

Steps:

Wash daikon well. Bundle two daikon by leaves and using clothes line dry in a location with sun and good ventiliation. Bring them indoors at night. Takes 1 week drying.
After 1 week drying, mix together rice bran or nuka, salt, and sugar or brown sugar (organic is good). Cut off the leaves and keep for use later.
Place about 1-2 cm layer of nuka mixture in the bottom of a large pickling container. Place daikon neatly in layers on top of the mixture.
Top off with the remainder of nuka mixture. Place the leaves from the daikon on top.
Place a heavy plastic over the the mixture. Place a heavy rock or another object for weight. The weight needed is usually 2-3 times the weight of daikon. If 1 daikon weighs 1 pound then about 2-3 pound weight.
After 1 month it is ready to slice and eat. See photos of the steps at http://www.recipezaar.com/bb/viewtopic.zsp?t=320927.
Serving is a total guess.

Nutrition Facts : Calories 10.5, Sodium 198.5, Carbohydrate 2.6, Fiber 0.4, Sugar 2.2, Protein 0.1

JAPANESE PICKLE ROLL (HANDROLL, TEMAKISUSHI)

Japanese Pickle Roll (Handroll, Temakisushi) image

Provided by Food Network

Categories appetizer

Time 11m

Number Of Ingredients 6

Ingredients

4 cups sushi rice, cooked
4 takuan, Japanese pickles, cut into thin strips
2 sheets nori seaweed
1 teaspoon rice vinegar
3 tablespoons water
Soy sauce, for dipping

Steps:

Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise.
Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the rice vinegar and water in a bowl, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Lay 1/4 of the pickle slices across the center of the nori. Roll gently, using the fingers and palms of both hands. Eat immediately, without cutting, and serve the soy sauce as a dipping sauce. Yield: 4 servings, 4 rolls
VARIATION: CONES
As a variation, roll the nori, rice and ingredients into a cone shape and serve with dipping sauce.

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