Takana (pickled Greens) Recipe
Make Takana (pickled Greens) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Takana (quick pickled mustard greens)
Assembly & garnish
Method
Rice
- 1
Rinse and soak rice
Measure 2 cups Japanese short-grain rice into a bowl. Rinse under cold water, gently swishing and draining several times until the water runs nearly clear. Drain and let the rice sit 10–15 minutes; then add 440 ml fresh water and let soak 20–30 minutes (this step can be done while preparing takana).
- 2
Cook rice
Cook the soaked rice in a rice cooker or on the stovetop. If using stovetop: bring rice + water to a boil over medium-high, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Turn off heat and let rest, covered, 10 minutes.
- 3
Finish rice
Fluff rice gently with a rice paddle or fork. While still warm, sprinkle 1 tsp fine salt and 2 tbs toasted sesame seeds over the rice and fold gently to distribute. Keep rice slightly warm (not hot) for shaping onigiri.
Takana (quick pickled mustard greens)
- 4
Blanch and cool
Bring a pot of water to a rolling boil. Add the trimmed takana (mustard greens) and blanch 30–60 seconds until bright green and just wilted. Immediately transfer greens to an ice bath to stop cooking. Drain thoroughly.
- 5
Squeeze and salt-wilt
Once cooled, squeeze the greens firmly to remove excess water. Place the greens on a cutting board and chop into 1 cm (about 1/2 in) pieces. Transfer to a bowl, sprinkle 1.5 tbs coarse salt over them, toss, and let sit 10–15 minutes to further draw out moisture. After resting, press or squeeze the greens again to remove liquid; discard the liquid.
- 6
Season takana
In a separate small bowl combine 2 tbs soy sauce, 1 tbs mirin, 1 tbs rice vinegar, 1 tsp sugar, 1 tbs sesame oil, 1 tbs toasted sesame seeds, 0.5 tsp red chili flakes (optional), and 1 minced garlic clove (optional). Pour this dressing over the chopped, squeezed takana and mix thoroughly until evenly coated. Taste and adjust: add a little more soy sauce if you want saltier, or more vinegar if you want brighter acidity.
- 7
Marinate
Cover and let the seasoned takana sit at room temperature for at least 20–30 minutes to meld flavors. For a deeper pickled taste refrigerate 2–12 hours. Drain briefly before using if there's excess liquid.
Assembly & shaping Onigiri
- 8
Prepare hands & filling
Have a small bowl of water and 1 tsp coarse salt nearby to wet and salt your hands (this prevents rice from sticking and seasons the rice surface). Cut nori sheets to your preferred size (half or third sheets work well).
- 9
Portion rice
Divide the warm rice into 4 equal portions (about 160–180 g each). Keep portions covered with a damp cloth so they don't dry out while you shape them.
- 10
Shape with filling (traditional triangle)
Wet your hands, rub a little salt onto your palms. Take one rice portion and flatten it in your hand into a small cup. Place 1–2 tablespoons of the takana filling in the center (adjust quantity to taste). Fold the rice over the filling and press gently but firmly into a tight triangle (or round) shape — aim for compactness so the filling stays enclosed. Repeat with remaining portions. If you prefer, place rice on plastic wrap, add filling, then wrap and mold into shape using the plastic wrap.
- 11
Wrap with nori & serve
Wrap the base or one side of each onigiri with a strip of nori (shiny side out) just before serving so it stays crisp. Serve immediately. Onigiri are best eaten the day they’re made; store leftover takana separately in the fridge and reheat rice briefly if needed.