This Japanese pickled daikon is an excellent side or accompaniment to any meal. It's crunchy, sweet, and refreshing, so it'll go well with any dish! Traditional pickles take time, but this is a quick and easy version.
Pickled daikon is called Takuan in Japanese and a classic side dish enjoyed in Japan for ages.
The traditional way takes 2 to 3 weeks for pickling. But this recipe is easy and only takes 5 minutes to prepare, and takes 2 to 3 days for pickling, so perfect for those who are looking for a quick and easy recipe!
- This recipe is for you if:
- You want to cook Japanese daikon radish.
- You love Japanese pickled daikon.
- You are looking for an easy Japanese pickled daikon recipe
Let me show you how I make my delicious homemade Japanese pickled daikon step by step. Let's get cooking!
About this recipe
- Japanese pickled daikon radish
- A quick and easy recipe
- Pickling time is 2 to 3 days
- Crunchy, sweet, and sour
Japanese Daikon Radish
Daikon's taste varies depending on which part you use: Upper part is sweet, Lower part is peppery.
I recommend using the upper part for a recipe like salad, but you can use both parts for pickled daikon. The lower part is used in this recipe.
If you are not familiar with cooking daikon, check this recipe: Japanese Daikon Radish 5 Recipes. In this recipe, we go over what daikon tastes like, how to cook it, how to pick a good one, and how to store it, etc.
Here are the ingredients (amounts are in the recipe card below).
- Daikon: You can use any part of the daikon. I use the lower part in this recipe.
- Shio koji: Shio koji is a Japanese seasoning made by fermenting rice koji and salt. The taste is salty and sweet. You can substitute it with salt.
- Rice Vinegar: Rice vinegar is made by brewing rice as the main ingredient. It has mild taste with the sweetness and umami of rice. It's often used for sushi rice (vinegar rice).
- Sugar: Any sugar is ok. I use cane sugar in this recipe.
I will walk you through how to make it step by step. You can also watch this video.
- Peel daikon
- Cut daikon in half
- Mix seasoning (shio koji, sugar, and rice vinegar)
- Pickle for 2 to 3 days in the fridge
- Slice and enjoy!
Here you go! I hope you will enjoy the crunchy texture and mild sweetness.
Plenty of water comes out from the daikon while pickling. After finishing the pickled daikon, you can also enjoy the leftover juice.
It will last for one week in the fridge.
Cook Daikon 5 Recipes
Watch this video and learn how to cook daikon in 5 different ways.
Winter is the delicious season for Daikon. Buy one whole and enjoy various recipes. Please refer to this article "Japanese Daikon Radish Recipes" as well.
Thanks for Stopping By
This pickled daikon recipe is super easy and quick. I hope you will love it!
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Chef JA Cooks is a Japanese food blog which share simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step by step instructions.
More Daikon Recipes You Might Like
- Daikon salad
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- Daikon miso soup
- Daikon Nimono Recipe(Simmered Daikon)
- Kiriboshi daikon salad
Watch How To Make ItPrint
This Japanese pickled daikon is an excellent side or accompaniment to any meal. It's crunchy, sweet, and refreshing, so it'll go well with any dish!
- Prepare daikon: Peel daikon and cut it in half.
- Mix seasoning: Put shio koji, rice vinegar, sugar in a small bowl and mix well.
- Massage: Put daikon and the seasoning in a plastic bag, and massage them well.
- Pickle: Close the bag tight, put it in a container, and pickle for 2-3 days in the fridge.
- Slice: Open the bag, transfer to a container, slice, and enjoy.
- Storage: It will last for one week in the fridge.
- Substitute: You can substitute shio koji with 1 teaspoon of salt. You can substitute rice vinegar with other types of vinegar.
Keywords: Japanese pickled daikon