Vegan Karashi Takana (pickled Veg) Recipe
Vegan Karashi Takana is a Japanese pickled vegetable dish made primarily with mustard greens and seasoned with various condiments. It features a tangy and slightly spicy flavor profile and is often enjoyed as a side dish or snack in Japanese cuisine. This version emphasizes the crunch and unique taste of the takana, setting it apart from other pickled vegetables. Here's how to make it at home.
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Ingredients
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Pickled Vegetables
Method
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.
