Do you need a recipe for homemade takuan?
Strictly speaking, it wouldn't be called 'takuan',
but if you make it yourself and like it,
You can make and eat it whenever you like.
- Daikon radish : Approximately 500g (peeled and quartered lengthways)
- Sugar : 100g
- Salt : 1 tablespoon (15ml)
- Vinegar : 2 tablespoon (30ml)
Place everything in a zip-lock bag, gently knead it, then store in the fridge.
Leave for about two days, then slice to your preferred thickness and enjoy!
Saa,oagariyo!!!
by ChugChugUmacco
AloJapan.com