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 sour due to the fermentation, 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 sour ‘Takuan’, they often came knock our door asking for the sour ‘Takuan’. Then my mother was more than happy to open the lid of the container, which smelled overwhelming. I miss her super-sour ‘Takuan’.
Takuan (Pickled Daikon) *aged sour ‘Takuan’ is perfect for this dish
Ground Chilli, Chilli Flakes OR Chilli Oil *optional
Toasted Sesame Seeds
- 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.
- 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.
- Sprinkle with Toasted Sesame Seeds and enjoy.