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Daikon no Tsukemono
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Daikon no Tsukemono

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

Prep Time
20 mins
Cook Time
5 mins
Resting Time
4 hrs 30 mins
Total Time
25 mins
Servings: 8 people
Calories: 71 kcal
Course: Appetizer
Cuisine: Japanese

Ingredients

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

Instructions

    Cup of Yum
  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.