By Misty I.
November 11, 2020
Happy Veteran’s Day! I’m so very, very thankful to all of our service men and women. Gosh, this recent election has made me appreciate our democracy even more.
Speaking of being thankful, I’m also thankful to our wonderful neighbor, Uncle George. He recently gave us some daikon from his garden and I decided to make some takuan. I’m not sure if I made this type of takuan before, but if I did it’s been a while.
- 2 daikon, peeled and cut into ¼” slices (about 1 lb. total)
- ½ Tbsp. salt
- ½ C. sugar
- ½ C. rice vinegar
- ½ C. water
- 1 Tbsp. sake
- ½ tsp. chili flakes (optional)
- yellow food coloring (optional)
The Order of Operations
- Prep the daikon by peeling and slicing.
- In a bowl add the salt to the daikon and let it sit for 2 hours at room temperature.
- Boil the sugar, rice vinegar, water and sake in a saucepan. Set aside.
- After 2 hours, squeeze out the extra liquid from the daikon and add it into a glass jar and add the chili flakes and good coloring if using.
- Pour the sauce over the daikon and refrigerate for two days.
- After two days, enjoy!
That’s it, only easy!