Karashi Takana (pickled Veg) Recipe
Karashi Takana is a type of pickled mustard greens commonly used in Japanese cuisine as a flavorful condiment or side dish. It offers a savory, tangy flavor complemented by a subtle heat from chili powder, making it a popular accompaniment to rice and other dishes in Japanese meals. Here's how to make it at home.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pickled Veg Ingredients
Method
Pickling Instructions
Prepare the Mustard Greens
Wash the mustard greens thoroughly under cold water. Remove any tough stems and chop the leaves into bite-sized pieces.
Salting the Greens
Place the chopped mustard greens in a bowl and sprinkle the salt over them. Mix well and let it sit for 30 minutes to draw out excess moisture.
Make the Pickling Brine
In a separate bowl, combine the rice vinegar, sugar, chili powder, and sesame oil. Stir until the sugar is completely dissolved.
Combine and Pickle
After 30 minutes, rinse the salted mustard greens under cold water to remove excess salt, then drain well. Add the greens to the pickling brine and mix thoroughly.
Marinate
Transfer the mixture to a clean, airtight container and refrigerate for at least 24 hours to allow the flavors to develop.
Serve
After marinating, your Karashi Takana is ready to serve as a topping for ramen or as a side dish.