Spicy Japanese Daikon Pickles (Tsukemono)

By Judy Ung

Updated 11/24/18

daikon radishes pickled on a blue china plate with wooden chopsticks on a wooden table and a chili chopstick rest

Judy Ung

Ratings (13)
  • Total: 18 mins
  • Prep: 15 mins
  • Cook: 3 mins
  • Marinate: 24 hrs
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
67 Calories
0g Fat
16g Carbs
0g Protein
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Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 67
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 704mg 31%
Total Carbohydrate 16g 6%
Dietary Fiber 0g 1%
Protein 0g
Calcium 5mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pickles or tsukemono (as they are known in Japanese) are essential to most meals in Japanese cuisine. They refer to all types of pickles regardless of their flavor or ingredients. Commonly, tsukemono is served with rice dishes or in a bento (lunch box), but they are often an acceptable side dish for any meal: breakfast, lunch or dinner.

There are many varieties of Japanese daikon radish pickles available for sale at the supermarket, but daikon radish pickles can very easily be made at home. These sweet, tangy and spicy Japanese daikon pickles are one such variety that the average home cook can easily whip up in 20 minutes, and you’ll be amazed at how such a small side dish of pickles instantly ups the “wow” factor to your home-cooked Japanese meal.

This recipe is easy if you’ve got an adequately stocked Japanese pantry at home. With a few basic ingredients and a trip to the farmer’s market for a fresh Japanese daikon, you’ll be on your way to a fabulous dish of pickles.

Ingredients

  • ​​1 daikon (Japanese radish)
  • 3/4 cup sugar
  • 3/4 cup rice vinegar
  • 1 tablespoon salt
  • 1/2 tablespoon dried konbu dashi powder
  • 2 tablespoons sake
  • 1 teaspoon wagiri dried red chili pepper (round slices)

Steps to Make It

  1. Gather the ingredients.

  2. Using a vegetable scrub, gently wash the exterior of the daikon. Remove leafy green top. 

  3. Using a vegetable peeler, gently peel and discard the exterior of the daikon skin that is discolored.

  4. Slice the daikon into approximate 2-inch long pieces and then slice into thick lengthwise pieces.

  5. Make the pickling marinade: Combine sugar and vinegar until the sugar dissolves. Because the sugar does not easily dissolve at room temperature, optionally, the two ingredients may be combined in a small pot and heated over the stove on low to medium heat until the sugar dissolves. Remove from heat immediately.

  6. Allow the sugar and vinegar mixture to cool.

  7. Add the salt, dried dashi powder, and sake to the pickling marinade. Mix well to combine. Allow the marinade to cool completely.

  8. Add wagiri dried red chili peppers to the marinade, to taste. Omit if you prefer not to have any spice.

  9. Add sliced daikon radish pieces to a shallow resealable plastic container. Pour pickling marinade over the daikon pieces and seal the container closed. The pickles can be marinated for a day at room temperature. Then store in the fridge.

  10. The daikon pickles will keep in a refrigerator for one week.

Tip

  • The longer the daikon radish is marinated, the more flavorful it is!