Daikon no Tsukemono

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  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Resting Time

    4 hrs 30 mins

  • Total Time

    25 mins

  • Servings

    8 people

  • Calories

    71 kcal

  • Course

    Appetizer

  • Cuisine

    Japanese

Daikon no Tsukemono

Tart and crunchy, Japanese daikon no tsukemono is pickled daikon radish that accompanies most main dishes.

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Ingredients

Servings
  • 2 lb daikon radish , cut into slices about ¼ inch (6 mm) thick
  • 2 fresh red chillies (or dried red chillis, cut into thin rings or small pieces (optional))
  • ½ oz. ito kombu (dried seaweed or katsuobushi (dried bonito))
  • 4 tablespoons plain rice vinegar
  • 1 tablespoon sake (or mirin)
  • ½ cup caster sugar
  • 2 tablespoons salt
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Instructions

  1. Place the daikon slices in a bowl and sprinkle them with 2 tablespoons of salt.
  2. Mix well, preferably by hand to evenly coat all the daikon slices with salt.
  3. Cover the daikon with plastic wrap with the plastic wrap touching the surface of the daikon, and leave to marinate for 4 hours.
  4. Combine rice vinegar, sake or mirin and sugar in a small saucepan and bring to a boil over medium heat.
  5. Once the sugar has dissolved, remove the pan from the heat and let it cool completely.
  6. After 3 hours of marinating, drain and squeeze the excess water from the daikon slices. (do not wash them).
  7. Place the daikon slices in a large bowl and sprinkle them with ito kombu (dried seaweed) or katsuobushi (dried bonito) or a mixture of the two and mix.
  8. Finally add the rice vinegar/sake or mirin/sugar mixture and mix.
  9. Wait 30 minutes before eating.
  10. Keep for a maximum of 1 week, covered, in a cool place.
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