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
Not at all like the described method and it's turnips not daikon!
ReplyDeleteI 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.
ReplyDelete@joe, Three days, but I'm impatient.
ReplyDelete