Takuan (Japanese Pickled Daikon)
Takuan is a traditional Japanese pickled daikon radish, often served alongside rice dishes, sushi, or bento boxes. The vibrant yellow color and slightly sweet, tangy flavor make it a favorite in Japanese cuisine. The origins of takuan date back to the Edo period, where Buddhist monks preserved radish for long-term storage. Over time, the fermentation process has evolved, incorporating different flavors such as kombu and chili for added depth. A pro tip: If you want a more intense flavor, allow the takuan to ferment for a few weeks in the refrigerator before consuming!
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Hozzávalók
Adagok: 6
500
g
Daikon radish
40
g
Salt
50
g
Sugar
250
ml
Rice vinegar
250
ml
Water
5
g
Turmeric powder
5
g
Kombu (dried kelp)
1
db
Red chili pepper
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Elkészítési Lépések
1
Wash and peel the daikon radish, then cut it into long strips or rounds.
2
In a large bowl, coat the daikon with salt and let it sit for 1 hour to release excess moisture.
3
In a saucepan, combine the rice vinegar, water, sugar, and turmeric powder. Bring to a gentle simmer, stirring until the sugar dissolves.
4
Place the salted daikon into a clean glass jar, adding the kombu and red chili pepper for extra flavor.
5
Pour the hot pickling liquid over the daikon, ensuring it is fully submerged.
6
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 3 days before consuming.
7
The takuan will develop a deeper flavor over time and can be stored in the refrigerator for up to one month.
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