Best 3 Pickled Daikon And Carrot Recipes
Pickled daikon and carrot, also known as takuan, is a traditional Japanese pickle made with daikon radish and carrot. It is a popular side dish and condiment, often served with rice, noodles, and grilled meats. Takuan is made by first slicing the daikon and carrot into thin strips, then腌制 in a mixture of rice bran, salt, and sugar. The mixture ferments the vegetables, giving them a sour and tangy flavor. The pickling process can take anywhere from a few days to several months, depending on the desired level of sourness. Takuan is a healthy and flavorful addition to any meal, and it is also a good source of probiotics, which are beneficial bacteria that can help to improve gut health.
Here are our top 3 tried and tested recipes!
PICKLED DAIKON RADISH AND CARROT
I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.
Provided by moosie
Categories Side Dish Vegetables Carrots
Time 5h20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.7 g, Sodium 27 mg, Sugar 15.2 g
ASIAN CHICKEN MEATBALL SLIDERS WITH PICKLED CARROT AND DAIKON
Steps:
- For the quick-pickles: In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a boil, stirring to dissolve the sugar. Add the carrot and daikon and stir to combine. Turn off the heat and set aside to cool. Refrigerate, covered, for 2 hours.
- For the sauce: Bring the soy sauce, brown sugar, mirin, vinegar and sambal to a simmer in a small saucepan. Cook for 5 to 7 minutes. Set aside to cool.
- For the meatballs: In a large bowl, combine the chicken, panko, garlic, ginger, soy sauce, sesame oil, egg, scallions and some salt and pepper. Mix well to combine, but don't overwork. Form the mixture into eight 2-inch balls.
- Heat a grill pan over medium-high heat. Drizzle the pan with canola oil. Add the meatballs and cook for about 4 minutes per side, or until cooked though. Baste generously with sauce during the last 3 minutes of cooking.
- To assemble the sliders: Serve the meatballs on the buns, topping each with a tablespoon of the quick-pickles (drained) and some cilantro leaves. Secure with bamboo skewers and serve on a large platter with extra sauce on the side.
PICKLED DAIKON AND CARROT
Provided by Molly O'Neill
Categories lunch, side dish
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Using the slicing disk of a food processor or a very sharp knife, slice the daikon into paper-thin disks. Use a knife to cut the disks into long, very thin strips. Slice the carrot lengthwise into very thin slices, and cut each slice into very thin strips.
- In a medium bowl, combine the vinegar, sugar and salt and mix until the sugar has dissolved. Add the daikon and carrot and toss. Serve at room temperature along with barbecued meat.
Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 445 milligrams, Sugar 7 grams
Tips:
- Choose fresh, crisp vegetables: The quality of your vegetables will greatly impact the final product, so make sure to choose fresh, crisp daikon and carrots.
- Cut the vegetables evenly: This will help them pickle evenly.
- Use a clean jar: Make sure the jar you use to store the pickles is clean and sterilized.
- Follow the recipe carefully: The amount of salt, sugar, and vinegar used in the recipe is important for the proper preservation of the pickles.
- Be patient: Pickled vegetables take time to develop their full flavor. Allow them to pickle for at least 2 weeks before enjoying.
Conclusion:
Pickled daikon and carrot is a delicious and versatile side dish that can be enjoyed on its own or as part of a larger meal. It is also a great way to preserve vegetables and extend their shelf life. With a little planning and preparation, you can easily make your own pickled daikon and carrot at home. So next time you are looking for a healthy and flavorful side dish, give this recipe a try.
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