Sunday, March 30, 2008

Denny's Sweet Takuwan

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This is a Japanese-style pickled daikon radish. Denny makes this in large batches, and it keeps for months in the refrigerator. This is a sweet version. It is a nice accompaniment to Japanese rice and can be used in sushi. Warning: It does have a strong odor, so could be offensive to some people. Denny is pictured here with Sophie Shimomura-Louie on his lap. Apparently, Denny was sitting in Sophie's spot on the sofa.

1 gallon daikon (thinly sliced)
3T salt
1 cup white vinegar
3-3/4 cups sugar
1 tsp yellow food coloring

Slice several large daikon pieces thinly with a mandolin slicer, and place slices in a one gallon glass container or small jars. Boil the salt, vinegar, sugar and food coloring until the sugar is dissolved. Pour over the daikon. Refrigerate. Wait one week before eating.

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