Furu-takuan no Nimono (Simmered Aged Pickled Daikon)
Quick answer
- Total time
- 80 min
- Level
- Easy
- Servings
- 12 servings
- Ingredients
- 6
About this dish
Takuan pickled the year before, by now salty and sour, gets sliced thin and boiled several times in fresh water before a gentle simmer in dashi, soy sauce, and mirin.
Read more
Because a perfectly edible pickle is given extra work to become a new dish, it is also called zeitaku-ni, the luxurious simmer. Red chili and white sesame finish this Fukui side, which goes with rice, sake, or ochazuke.
Ingredients
Instructions
- 1
Inspect the aged takuan in bright light.
If it has only a normal sour pickle aroma with no fuzzy mold, sticky slime, or pink or black discoloration, rinse in cold water.
- 2
Slice two takuan evenly into 2mm rounds.
Put in a large pot, cover with cold water by 3cm, and bring to a boil over high heat.
- 3
Boil 10 minutes over medium heat and discard all water.
Refill with cold water and repeat twice more, then cool and taste one slice.
- 4
If still very salty, soak in cold water for another 30 minutes and drain.
When a slice bends softly between fingers without snapping, spread evenly in a wide pot.
- 5
Add 600ml dashi, 67ml soy sauce, and 67ml mirin and bring to a boil.
Cover with a drop lid and simmer 18 to 25 minutes until liquid reduces to one-third and the takuan turns brown.
- 6
Seed and slice the chili to 2mm.
Turn off heat, scatter chili and 2 tablespoons sesame, rest 10 minutes, and serve warm or fully cooled.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「再発見！福井の味」 ※一部改変 · Checked: 2026-08-11
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