‘Takuan’ is Japanese pickled Daikon. As ‘Takuan’ is commonly seasoned with Salt, Sugar and Vinegar, it can be a great ingredient for salads. Today I mixed it with Cabbage. I often use boiling kettle water to slightly cook Cabbage, so that I can reduce the volume. You may wish to blanch it in salted water.
2 large Cabbage Leaves *about 200g
2 tablespoons Ponzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar
1 teaspoon Sugar *optional
1 teaspoon Chilli Garlic Sauce
1 teaspoon Sesame Oil
30 to 40g Takaun (Pickled Daikon) *thinly sliced
1 Spring Onion *finely chopped
Toasted Sesame Seeds
- Cut Cabbage leaves into 3 to 4cm size. Place them in a colander and pour over boiling hot water to cook them slightly. If you prefer cooking them in a pot, cook only a very short time only. Cool in cold water, then drain and squeeze to remove excess water.
- Combine Ponzu, Sugar, Chilli Garlic Sauce and Sesame Oil in a mixing bowl, add the squeezed Cabbage and mix well. Add extra Ponzu if required.
- Add thinly sliced Takuan and mix to combine. Sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds.