Takuan is the yellow pickled (salty-sweet) daikon you see in jars in the Asian section of the supermarket. This is a recipe I have adapted from others, over the years.
Ingredients
- JAPANESE DAIKON, 2 large
- SUGAR, 1-1/4 cups
- WATER, 1 cup
- VINEGAR, 3/8 cup
- SALT, ¼ cup for brine, then 2 tablespoons
- AJINOMOTO (MSG), 1 teaspoon
- YELLOW FOOD COLORING, 1/4 teaspoon
- CHILI PEPPER (Optional), 1 small
Directions
- Cut daikon into round pieces and soak in 1/4-cup salt overnight.
- Drain water and squeeze the daikon hard.
- Put the daikon into jars.
- Meanwhile, boil all the other ingredients (sugar, water, vinegar, 2 tablespoons salt, Ajinomoto, food coloring and (optional) chili pepper) until the sugar is dissolved and the liquid bubbles.
- Pour it over the daikon. Screw on the jar covers.
- Let it cool, then refrigerate for at least 4 days.
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