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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.

Portrait image of ribbons of pickled daikon served in a small white bowl with sprouted onion seeds

Quick Pickled Mooli Radish

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

Pickled fennel appears in this pan fried salmon recipe and I have my own quick pickled chilli recipe.

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 miring and rice vinegar.

Portrait image of a glazed salmon teriyaki topped with sesame seeds and garnished with sprouted onion seeds served with pickled daikon

Frequently Asked Questions

Can I pickle the radish for longer?

No, the secret to getting this recipe right is to not 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, using salt keeps the daikon a beautiful colour.

Overhead crispy Chinese salt and pepper chicken with pickled daikon.

Serving Suggestions

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

The image above shows pickled daikon served beneath salt and pepper chicken (Pictured above). 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.

Landscape image of ribbons of pickled daikon served in a small white bowl with sprouted onion seeds

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.
  • Weighing scales and or measuring jug, cups and spoons.
  • Whisk.
  • Sieve or colander.
Square image of ribbons of pickled daikon served in a small white bowl with sprouted onion seeds
Yield: 2 Servings

Quick Pickled Daikon Recipe

Prep Time: 5 minutes
Marinade Time: 15 minutes
Total Time: 20 minutes

Daikon or Mooli is a mild radish popular around the world and it makes the most wonderful quick pickle side dish for a host of recipes.


  • 300g (10oz) Daikon
  • 125ml (½ Cup) Water
  • 2 Tbsp Sugar
  • 1 Tsp Salt
  • 50ml (3 Tbsp + 1 Tsp) Rice Vinegar
  • 30ml (2 Tbsp) Mirin


    1. Using a vegetable peeler cut the daikon into long ribbons.
    2. Place all of the remaining ingredients into a bowl.
    3. Whisk until the sugar and salt has dissolved completely.
    4. Add the daikon to the marinade and mix well.
    5. Set the pickle aside for anywhere between 15 minutes and 2 hours before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 89Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1183mgCarbohydrates: 19gFiber: 2gSugar: 15gProtein: 1g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

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