Best 6 Takuwan Pickled Japanese Turnip Recipes
Takuwan, a traditional Japanese pickle, is a delicious and versatile side dish that can be enjoyed alongside various meals. Made from daikon radish, takuan undergoes a fermentation process that infuses it with a unique sour and slightly sweet flavor profile. This article delves into the world of takuan, providing insights into its origins, cultural significance, and culinary applications. We'll explore different takuan recipes, ranging from classic to contemporary variations, and offer tips for selecting the finest daikon radishes to ensure the best results. Whether you're a seasoned pickle enthusiast or simply curious about Japanese cuisine, this comprehensive guide will equip you with the knowledge and techniques to create the perfect takuan that will tantalize your taste buds and enhance your culinary repertoire.
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TAKUAN
Takuan is a traditional Japanese and Korean dish, often served at the end of the meal, as a topping or with sushi. You might know it takuwan, takuan-zuke and or danmuji (in Korean). Learn how to make this easy takuan recipe in just a few easy steps.
Provided by Michelle Minnaar
Categories Pickling
Time 40m
Number Of Ingredients 6
Steps:
- Peel the radish and then slice it thinly as desired (see notes).
- Sprinkle with salt and leave for 2 hours in order to draw out moisture.
- Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil.
- Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
- Squeeze the excess moisture out of the radish and place the vegetable in a sterilised, airtight storage container.
- Pour in the pickling liquid, ensure all surfaces of the radish are covered.
- Wait for at least 2 days, but preferably 1 month, for the flavours to develop.
- Serve with a bowl of rice or miso soup.
Nutrition Facts : Calories 22 calories, Sugar 5.1 g, Sodium 355.5 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 0.1 g, Protein 0 g, Cholesterol 0 mg
TAKUAN - JAPANESE YELLOW PICKLED RADISH
Steps:
- Peel the daikon, removing both ends and cut down the centre. Slice into half moons.
- Place them all in a large ziplock bag. Add sugar, salt, vinegar and yellow food dye (or tumeric).
- Seal the bag and massage for a few minutes until the daikon is evenly coated.
- Wrap up and place in an airtight container in the fridge (to reduce smell). Pickles will be ready in 24 hours minimum and the flavour will only get better each day after.
Nutrition Facts : Calories 481 kcal, Carbohydrate 120 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 7858 mg, Fiber 8 g, Sugar 112 g, ServingSize 1 serving
PICKLED TURNIPS
Finally, the underestimated and neglected turnip takes the stage. Oh that crunchy, fuchsia goodness! A staple in the Middle East, pickled turnips are the perfect addition to many dishes or wonderful on their own. This recipe will yield 2 Mason jars worth of pickled turnips, but I recommend making more than less since it does require planning ahead by 1 week.
Provided by Oh Tri Goodness
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT17m
Yield 8
Number Of Ingredients 7
Steps:
- Divide turnips, beet, and garlic between two 16-ounce Mason jars.
- Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.6 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 249.1 mg, Sugar 2.3 g
JAPANESE TAKUAN PICKLE
This is the traditional way of making takuan in Japan. The daikon is first dried then pickled in nuka or rice bran powder (can be found in Japanese, Korean, or Asian market). Nuka usually come in large plastic bags. For photos of step by step see http://www.recipezaar.com/bb/viewtopic.zsp?t=320927
Provided by Rinshinomori
Categories For Large Groups
Time P1m
Yield 300 serving(s)
Number Of Ingredients 4
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
KABU -- JAPANESE TURNIP PICKLES
Make and share this Kabu -- Japanese Turnip Pickles recipe from Food.com.
Provided by Molly53
Categories Vegetable
Time 12h15m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Bring water, vinegar, sweetener and salt to a boil in a nonreactive saucepan (if you are using granulated sugar, stir until dissolved).
- Cool and add in jalapeno, ginger and garlic.
- Quarter the turnips and slice thin and place in a medium glass bowl.
- Pour the liquid over the turnips, cover the bowl and chill at least overnight to let the flavors meld.
- Will keep up to one week.
TAKUWAN (PICKLED JAPANESE TURNIP)
My family loves pickled daikon ( pickled Japanese turnip)I made a few jars of it before we moved in August from Vancouver,WA to Washougal,WA. the jar on the left is the picked turnip and the jar on the right is pickled mango. I didn't have a picture of the daikon by itself so please excuse.
Provided by Shirley Makekau @tutuwoman
Categories Vegetables
Number Of Ingredients 7
Steps:
- Boil together: sugar, water, vinegar, monosodium glutamate (if using)
- cool and add the yellow food coloring, (A few drops at a time till you get the color you like.)doesn't take much to get a pretty pale yellow color.
- Pour over vegetables that have been put in steralized jars and refrigerate.
- Note: regarding the turnips that have been soaking in the salt overnight.. I rinse the salt off and then add the turnips to the jars and then do step #3
- I let the pickles sit in the refrigerator for a few days or even a week so the syrup will incorporate into the daikon and it will taste sooo ono (good)!!!
Tips:
- Choose small and firm Japanese turnips for pickling.
- Peel and slice the turnips thinly and evenly for consistent pickling.
- Use a干净的容器，最好是玻璃罐或陶瓷罐，来腌制萝卜。
- Combine the rice bran, salt, and sugar in a bowl and mix well.
- Layer the turnip slices and the rice bran mixture in the container, pressing down firmly after each layer.
- Cover the container tightly and store it in a warm place for 1-2 weeks, checking occasionally to ensure the turnips are submerged in the liquid.
- Once the turnips are pickled, store them in the refrigerator for up to several months.
Conclusion:
Takuwan is a delicious and versatile pickled Japanese turnip that can be enjoyed as a side dish, snack, or ingredient in various dishes. With its slightly sweet and tangy flavor, takuwan adds a unique and refreshing touch to meals. Whether you are a fan of Japanese cuisine or simply looking for a new pickling recipe, takuwan is definitely worth trying. So, gather your ingredients, follow the simple steps, and enjoy the delightful flavors of this traditional Japanese pickle.
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