Best 2 Daikon And Carrot Pickle Recipes
Daikon and carrot pickle, also called takuan, is a traditional Japanese pickle made from daikon radish and carrots. It is a popular side dish and condiment, and is often served with rice, noodles, or grilled meats. Takuan has a slightly sweet and sour flavor, and a crunchy texture. It is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. If you are looking for a delicious and healthy way to add some variety to your meals, then daikon and carrot pickle is a great option. With its unique flavor and texture, it is sure to become a favorite in your household.
Check out the recipes below so you can choose the best recipe for yourself!
VIETNAMESE STICKY CHICKEN WITH DAIKON AND CARROT PICKLE
Steps:
- Marinate chicken:
- Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.
- Make pickle while chicken marinates:
- Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.
- Grill chicken:
- Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.
- *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).
DAIKON AND CARROT PICKLE
Provided by Julia Moskin
Categories quick, condiments
Time 15m
Yield About 3 cups
Number Of Ingredients 5
Steps:
- Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
- In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 30 grams
Tips:
- Choose fresh and crisp daikon and carrots for the best results.
- Use a sharp knife or mandoline to slice the vegetables thinly and evenly. This will help them pickle evenly.
- If you don't have rice vinegar, you can use a combination of white vinegar and sugar.
- Be sure to taste the pickle before serving and adjust the seasonings to your liking.
- Store the pickle in a covered container in the refrigerator for up to 2 weeks.
Conclusion:
Daikon and carrot pickle is a delicious and refreshing side dish that can be enjoyed with a variety of meals. It is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. The pickle is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish, give daikon and carrot pickle a try.
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