Best Takuan Recipes

Takuan image

Provided by foodart

Categories Hawaiian

Time P1D

Yield 2 qt

Number Of Ingredients 6

5 daikon radishes, peeled and sliced crosswise about 1/4 inch thick
1 cup sugar
3 tablespoons vinegar
2 tablespoons hawaiian salt
1 teaspoon dried red pepper
yellow food coloring

Steps:

Mix sugar, vinegar, salt, pepper, and food coloring. Add to the daikon and mix until all daikon slices are coated. At first the mixture will appear dry but after a few hours the moisture will come out from the daikon. Let this mixture set at room temperature for 3 hour and place into the refrigerator for weeks before use.

Nutrition Facts : Calories 543.3, Fat 0.8, SaturatedFat 0.2, Sodium 7155.5, Carbohydrate 134.7, Fiber 13.5, Sugar 121, Protein 5.1

Japanese Takuan Pickle image

Provided by Rinshinomori

Time P1m

Yield 300 serving(s)

Number Of Ingredients 4

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