Vegan Karashi Takana (pickled Veg) Recipe
Recipe information
Make Vegan Karashi Takana (pickled Veg) in just 2h . A topping for vegan ramen, slightly spicy
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Pickled Vegetables
Preparation of Pickled Veg
1. Prepare the Takana
Rinse the takana thoroughly under cold water to remove any dirt. Drain and chop the greens into bite-sized pieces.
2. Salt the Greens
In a bowl, mix the chopped takana with salt. Let it sit for about 30 minutes to draw out excess moisture.
3. Make the Pickling Liquid
In a separate bowl, combine rice vinegar, soy sauce, chili flakes, sugar, and sesame oil. Mix well until the sugar dissolves.
4. Combine and Marinate
After 30 minutes, rinse the salted takana under cold water and drain. Add the takana to the pickling liquid and mix until well coated. Transfer to a clean jar.
5. Chill and Serve
Seal the jar and refrigerate for at least 2 hours before serving. The pickled takana can be stored in the refrigerator for up to a week.
Local Coupons
No local coupons found for this recipe's ingredients.