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[Here's how to make homemade takuan (pickled daikon) with just a bag!] You can make it surprisingly easily with just common household seasonings! I'll also share some creative takuan recipe variations! ★Please check the description for detailed instructions on how to make it and precautions☟ ★In this channel, we deliver recipes that everyone will enjoy, as well as tips on how to cook with careful explanations! ★If you like this video, please subscribe to the channel and click the like button! ★The detailed instructions and tips are listed in the description, so please check it out. ☟ ★On this channel, we share recipes you'll love and cooking tips, all with detailed explanations to help you make delicious meals! ★If you enjoyed this video, please subscribe to the channel and give it a thumbs up! 【Today's recipe and ingredients】 1 daikon radish 1 yuzu ※You can make this without them (Seasonings) 200g millet ※Regular sugar is fine Rice vinegar 50cc ※Grain vinegar is fine Salt 40g Honey 40g (Takuan and tuna tartare) 100g takuan 180g tuna scraps 5 shiso leaves White sesame seeds as desired Korean nori seaweed as desired (Sauce) 2 teaspoons soy sauce 1-2g wasabi ※As desired amount 1 teaspoon sesame oil A little green nori seaweed 【ingredients】 Daikon radish - 1 piece Yuzu - 1 piece (optional) (Seasonings) Brown sugar - 200g (regular sugar is also fine) Rice vinegar - 50cc (grain vinegar is also fine) Salt - 40g Honey - 40g (Takuan and Tuna Tartare) Takuan - 100g Tuna trimmings - 180g Shiso leaves - 5 leaves White sesame seeds - to taste Korean seaweed - as desired (Sauce) Soy sauce - 2 teaspoons Wasabi - 1–2g (to taste) Sesame oil - 1 teaspoon Aonori (green seaweed) - a pinch 【How to make】 ① Wash the daikon radish thoroughly, as you will be using the skin as well. ② Cut off the leaves and roots, cut in half horizontally, then cut in half lengthwise. ③ Place in a ziplock bag. ④ Cut the yuzu in half and squeeze the juice. Do not add the seeds. ⑤ Peel the yuzu, remove the white part and chop it. ⑥ Prepare the pickling liquid for the takuan. ⑦ Place the pickled radish liquid, yuzu juice, and yuzu peel in the daikon radish bag. ⑧ Mix the daikon radish and pickled radish liquid together in the bag. ⑨ Place a menki (a type of wrapper) over the bag so that it is okay if the liquid leaks out. ⑩ Leave to pickle in the refrigerator for 3 days. ⑪ Turn it over after about half a day. 【How to make】 ① Since you will be using the entire daikon, wash it thoroughly. ② Cut off the leaves and roots, then slice the daikon in half horizontally, followed by cutting each half vertically. ③ Place the daikon pieces in a zippered bag. ④ Cut the yuzu in half and squeeze out the juice, making sure not to include the seeds. ⑤ Peel the yuzu, removing the white pith, and then chop the skin. ⑥ Prepare the pickling liquid for the takuan. ⑦ In the bag with the daikon, add the pickling liquid for the takuan, along with the yuzu juice and chopped yuzu skin. ⑧ Toss the daikon and pickling liquid together inside the bag. ⑨ Place a weight on the bag to ensure it stays submerged, making sure it can contain any liquid that may leak out. ⑩ Let it marinate in the refrigerator for 3 days. ⑪ After about half a day, flip the bag over. [Makeup points] ① It's really easy to make, so there are no difficult points, but please remember to flip it over after half a day. X (old Twitter) (@Papascooking1) / papascooking1 Instagram (@papanoryouritouban77) https://www.instagram.com/papas_cooki... PAPA'S COOKING's Youtube home link is here ↓↓↓ / @papascooking_foods_creator As of August 2024, we stream twice a day, Tuesday and Friday, at 5pm. Please take a look! (Self-introduction) I have devised menus for famous restaurants in Tokyo! I also supervise the development of new restaurants from a new perspective, and work as a chef and creator in the concept planning of new stores. I have experience working overseas in North America and Asia, and I continue to study cooking from a global perspective. On my days off, I cook for my family and spend as much time as possible with them. (Profile) He designs menus for famous restaurants in Tokyo! I also supervise the development of fees from a new perspective and concept plans for new restaurants and work as a chef and creator. He has experience working overseas in North America and Asia, and continues to study cuisine from a global perspective. During my days off, I cook for my family and spend as much time as possible with them. For work (promotions, etc.) or collaboration requests, please contact us here ↓↓↓. [email protected] We look forward to hearing from you! 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