Easy Pickled Daikon – Takuan (たくあん) | Japanese Cooking Recipes, Ingredients, Cookware

Skin the daikon and cut into thin rounds.Sprinkle daikon with salt and let sit for 2 hours to pull out moisture.Add sugar, water, vinegar and sake to a small pan to bring to a boil. Stir until sugar dissolves and remove from heat.Squeeze excess water out of daikon with your hands.Place daikon in pickling container. Add liquid to container and let pickle for at least 2 days to develop flavor.