This pickled Daikon radish I am going to share is the most delicious pickled Daikon that I have ever tasted. I am not exaggerating. I went back to Japan at the beginning of 2017 and when I was there I visited my Uncle and Aunt who live in Ise city. I have many relatives in Japan but this Uncle and Aunt are my favourite. I have shared the Inari zushi recipe that I also learnt from this Aunt Keiko.
Last time we visited them, they treated us with delicious Sukiyaki with melt-in-your-mouth Matsusaka
I asked her for the recipe and she said the temperature is the important factor to make this pickled daikon radish so delicious. I think she said the temperature should be around 9 degrees. It is winter in Brisbane and the temperature has been around 8-14 so I decided to make this pickled Daikon radish.
Daikon radish are now adopted to English language. The organic market I often go on the weekends has them regularly now and label it as Daikon radish. All of the other vegetables are ginormous compared to its size, but Daikon is actually smaller. Aunt Keiko said that she usually makes 5- 10 kg and I think making it in this bulk will make this more delicious. But I only got two daikon which was about 1 kg. So I had to adjust her recipe to suit this small amount.
Also I could not find “Ito konbu” which is Kelp threads (very thinly cut). I could only find salted kelp. I removed the salt by pouring hot boiling water over the salted kelp. I have a bird’s eye chilli growing in my back yard but it is extra hot spicy. I think this is a way hotter spicy than the one called “Takanotsume” in Japan. I decide to use only two small ones.
After you pickled the daikon, leave it for a week. I have been eating it since as a side dish and even as a snack sometimes. I really do like this picked daikon radish!
The best pickled Daikon Radish recipe from my aunt Keiko
- 1 kg Daikon Radish
- 50 g salt
- 54 ml rice vinegar
- 9 ml mirin
- 100 g sugar I used Muscobado sugar
- 15 g bonito flake
- 15 g threaded kelp
Wash the daikon radish and slice it about 15cm long and 5mm thickness.
Combine the rice vinegar, mirin, and sugar in a small saucepan. Bring it to boil over medium heat, when all the sugar has dissolved, turn the heat off and let it cool down.
After 6-7 hours, drain and squeeze out the excess water off the sliced daikon radish.
Lay the daikon radish into a large container and sprinkle a little bit of bonito flake, kelp, and vinegar mixture. Repeat the process until all the ingredients are used.
Leave it in room temperature for a week.
Leaving it for a week to mature time is not included in the cooking time.