Takuwan
Now I've tried many a home made variety but this one I have to share with the rest of you. For some odd reason Takuwan always tasted the best to me when served with a fried dish. I always liked it along side fried pork chops and hot white rice. I hope you enjoy.
3-4 daikon, sliced
1 1/2 cup sugar
3 tbspns salt
1-2 cup vinegar (brags)
yellow food coloring
1-2 teaspoon pepper
bring to a boil, lower heat and allow to simmer, cool, then pour over daikon
3 comments:
Not at all like the described method and it's turnips not daikon!
I love takuawn with sake. Please tell me, how long do you wait from mixing the daikon and juices to refrigeration & eating? Do you marinade for hours, days, weeks....? -Joe.
@joe, Three days, but I'm impatient.
Post a Comment