Recipe: Perfect Stir-fried ‘Takuan’ (Pickled Daikon)

Stir-fried ‘Takuan’ (Pickled Daikon). Great recipe for Stir-fried 'Takuan' (Pickled Daikon). My mother used to pickle a lot of Daikon in a very large container every year. She shared her 'Takuan' (Pickled Daikon) with our neighbours.

The 'Takuan' gradually turned very sour as they got fermented, and they eventually became too sour to enjoy. She used to stir-fry those super-sour 'Takuan' with Sesame Oil. Once our neighbours discovered the delicious stir-fried 'Takuan', they often came knock our door asking for her sour 'Takuan'. You can have Stir-fried ‘Takuan’ (Pickled Daikon) using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Stir-fried ‘Takuan’ (Pickled Daikon)

1. It's of Takuan (Pickled Daikon) *aged sour ‘Takuan’ is perfect for this dish (see recipe).
2. You need of Sesame Oil.
3. It's of Soy Sauce.
4. You need of Sugar.
5. You need of Ground Chilli, Chilli Flakes OR Chilli Oil *optional.
6. It's of Toasted Sesame Seeds.

Traditional takuan —using daikon radish that has been sun-dried and then pickled in a rice bran bed—is sometimes stir-fried or braised when getting older and sour. Some sushi rolls use strip-cut takuan for ingredients, e.g. shinkomaki (takuan only) and torotaku-maki (maguro [fatty tuna] and takuan). Peel the radish and then slice it thinly as desired (see notes). Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil.

Stir-fried ‘Takuan’ (Pickled Daikon) instructions

1. If your ‘Takuan’ is too salty, soak the sliced ‘Takuan’ in enough water with some Sugar and Vinegar before you stir-fry. If it is very sour, you don’t need to add Vinegar to the water. Drain well..
2. Heat 1-2 teaspoons Sesame Oil in a frying pan, stir-fry the sliced ‘Takuan’ for 1-2 minutes. You may wish to add a small amount of Soy Sauce and Sugar, depending on the flavour of ‘Takuan’. *Note: You may wish to add some Chilli as well..
3. Sprinkle with Toasted Sesame Seeds and enjoy..

Continue stirring the pickling mixture until all the salt and sugar have dissolved. Peel Daikon, cut in half, then cut in half lengthways. Combine Water and Saffron Threads in a small bowl and set aside until the Water turned yellow. Traditional takuan—using daikon radish that has been sun-dried and then pickled in a rice bran bed—is sometimes stir-fried or braised when getting older and sour. Some sushi rolls use strip-cut takuan for ingredients, e.g. shinkomaki (takuan only) and torotaku-maki (maguro [fatty tuna] and takuan).