Quick Japanese Pickled Daikon or Mooli

This quick pickled daikon is a wonderfully refreshing side dish perfect for serving alongside rich dishes and is ready to eat in just 20 minutes.

Quick Pickled Mooli Radish

I am quite unashamedly obsessed with pickles and, in particular, quick pickles.

Pickling or fermenting is huge here in Hungary, and I love the bright and zingy flavours they can add to a recipe.

Cooking for two means that quick pickles really fit with the way I eat and cook far better than large-scale pickling.

This recipe takes the daikon and gives it an Anglo-Japanese slant.

Naturally, salt and sugar make an appearance along with mirin and rice vinegar.

Frequently Asked Questions

Can I pickle the radish for longer?

No, the secret to getting this recipe right is not to over-steep the daikon. This recipe is ready to go after 15 minutes, perfect after about half an hour.

After that, the pickled flavours overwhelm the daikon, and it will also become too soft.

Will this pickle save for later use?

No, this is not a pickle recipe that is designed for preservation; it is meant to be made and eaten immediately.

What is mirin?

Mirin is a Japanese white wine that is similar in some ways to sake, but it has a lower alcohol content.

You could substitute this for other forms of rice wine if you have some in the cupboard and don't want to purchase more.

Why do you use salt rather than soy sauce?

I find that soy sauce turns the dish an unappealing shade of sandy brown, but using salt keeps the daikon a beautiful colour.

Serving Suggestions

This recipe is perfect with two types of dishes, fried recipes or sticky recipes.

It would work perfectly with my salt and pepper chicken, it would work just as well with salt and pepper squid.

I like to serve pickles underneath fried food as the crispy "batter" soaks up the sweet, acidic flavour. It reminds me of British fish and chips, and it makes me feel at home!

It also works really well with recipes like my glazed salmon teriyaki, which is pictured further up the page.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Mixing bowl.
• Vegetable peeler.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Whisk.
• Sieve or colander.