Madaka-zuke (Dried Daikon, Soybean, and Squid Pickle)

Quick answer

Total time: 45 min
Level: Easy
Servings: 10 servings
Ingredients: 11

About this dish

Madaka-zuke is a Miyazaki pickle of quickly rinsed dried daikon mixed with carrot, ginger, kombu, toasted dried squid, and roasted soybeans, then soaked in a sweet soy and vinegar dressing.

Its name is said to echo impatient calls asking whether it is ready yet. Miyazaki is a major dried-daikon region, where winter wind and strong southern sunlight turn fresh strips into a concentrated pantry ingredient. The finished pickle brings crisp vegetables, chewy seafood, and nutty beans together and is served chilled after refrigerated resting.

Ingredients (10 servings)

Ingredient	Amount	Unit
dried shredded daikon	100	g
carrot	50	g
ginger	10	g
dried kombu	25	g
dried squid	40	g
dried soybeans	75	g
dried chili	1	piece
light soy sauce	100	ml
dark soy sauce	100	ml
sugar	90	g
rice vinegar	200	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

4 steps

1

Prep

Rinse 100g dried daikon under running water for only 20 seconds and squeeze firmly.

Julienne 50g carrot and 10g ginger to 3mm, then wipe and finely slice 25g kombu.
2

Control

Toast 40g dried squid over low heat for 30 seconds per side and cut into 3mm strips.

Dry-roast 75g soybeans over medium-low heat for 8 minutes until mottled brown and nutty.
3

Control

Stir both soy sauces and 90g sugar over medium heat for 2 minutes to dissolve.

Remove from heat, add 200ml rice vinegar and chopped chili, and cool completely.
4

Prep

Mix all prepared solids in a nonreactive container and pour over the cooled dressing.

Weight them below the liquid, refrigerate for 12 hours, then turn once before serving.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Crunchy daikon and nutty roasted soybeans
Finish cue: Mix all prepared solids in a nonreactive container and pour over the cooled dressing.
Avoid this: Do not soak the daikon; a quick rinse preserves its crunch, and the dressing must be cool before refrigeration.