Homemade Pickled Daikon (Takuan)

Ingredients

• 1 large daikon radish (500g) 1 large daikon radish (500g)
• 1 cup rice bran 1 cup rice bran
• 1/4 cup salt 1/4 cup salt
• 1/4 cup sugar 1/4 cup sugar

Nutrition

• Calories (kcal / KJ): 70 kcal / 293 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 16g, 10g
• Protein: 1g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Peel the daikon radish and cut it into thick, rectangular slices.
2. 2.
   In a large bowl, combine the rice bran, salt, and sugar.
3. 3.
   Place the daikon slices in the bowl and coat them thoroughly with the rice bran mixture.
4. 4.
   Transfer the daikon slices and the remaining rice bran mixture into an airtight container.
5. 5.
   Press down on the daikon slices to remove any air bubbles and ensure they are fully submerged in the mixture.
6. 6.
   Seal the container and refrigerate for at least 3 days, allowing the daikon to pickle.
7. 7.
   Once pickled, remove the daikon slices from the container, rinse off the excess rice bran mixture, and pat them dry.
8. 8.
   Slice the pickled daikon into thin strips before serving.

Treat your ingredients with care...

• Daikon radish — Make sure to choose a firm and fresh daikon radish. The pickling process will enhance its natural sweetness and texture.

Tips & Tricks

• For a spicier version, add a small amount of sliced chili pepper to the pickling mixture.
• Experiment with different shapes and sizes when cutting the daikon radish to create visually appealing pickles.
• Store the pickled daikon in the refrigerator for up to a month for optimal flavor.

Serving advice

Serve the Homemade Pickled Daikon as a side dish alongside sushi, sashimi, or rice bowls. It also adds a refreshing crunch to sandwiches and salads.

Presentation advice

Arrange the pickled daikon slices in an elegant pattern on a small plate or in a traditional Japanese lacquerware dish. Garnish with a sprinkle of sesame seeds or a small shiso leaf for a pop of color.