Traditional Japanese Pickled Rakkyo Recipe

Ingredients

  • 1 kg of fresh Rakkyo bulbs
  • 1 litre of water
  • 400 grams of granulated sugar
  • 1 tablespoon of salt
  • 5 dried red chili peppers
  • 1 litre of rice vinegar

Steps and instructions

  1. Rinse the fresh Rakkyo bulbs under cold water to remove any dirt or impurities.
  2. Peel off the outer layer of the bulbs and trim off the roots and tips.
  3. Place the bulbs in a large bowl and sprinkle with salt. Mix well and let them sit for about 4 hours.
  4. After 4 hours, rinse the bulbs under cold water again to remove the salt.
  5. In a large pot, combine water, rice vinegar, and sugar. Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved.
  6. Add the Rakkyo bulbs and dried red chili peppers to the pot. Reduce the heat to low and simmer for about 10 minutes.
  7. Remove the pot from heat and allow the mixture to cool down to room temperature.
  8. Transfer the Rakkyo and the pickling liquid into sterile canning jars, making sure the bulbs are completely submerged in the liquid.
  9. Seal the jars tightly and refrigerate for at least one week before consuming. The Rakkyo will develop a more complex flavor the longer it is allowed to pickle.

Tools for making

  • Cutting board - A sturdy surface for peeling and trimming the Rakkyo bulbs.
  • Knife - Sharp kitchen knife for peeling and trimming the Rakkyo bulbs.
  • Large bowl - To soak the Rakkyo bulbs in salt.
  • Pot - Large pot for boiling and simmering the pickling liquid.
  • Stirring spoon - Utensil for stirring the pickling liquid and Rakkyo bulbs.
  • Canning jars - Sterile jars for storing the pickled Rakkyo.

Recipe variations

  • Add sliced ginger or garlic cloves to the pickling liquid for extra flavor.
  • Experiment with different types of vinegar such as apple cider vinegar or white wine vinegar.
  • Adjust the amount of sugar according to your taste preferences - you can make it sweeter or less sweet.
  • For a spicy variation, add more dried red chili peppers or even include other types of chili peppers.
  • Try adding other spices like whole black peppercorns, star anise, or cinnamon sticks to the pickling liquid.
  • Include thinly sliced onions or shallots along with the Rakkyo bulbs for added texture and flavor.
  • If you prefer a less crunchy texture, blanch the Rakkyo bulbs briefly in boiling water before pickling.

Recipe overview

This is a simple and traditional recipe for making pickled Rakkyo, a delicacy often enjoyed in Japan. Rakkyo is a type of small onion that is pickled in a sweet and tangy vinegar-based brine, along with a bit of heat from dried red chili peppers. The result is a delightfully crunchy and flavorful pickled onion that makes a great accompaniment to many dishes, particularly curries and grilled meats. This recipe requires minimal ingredients and is easy to follow, yet it yields impressive results. It does require some patience, as the Rakkyo needs to pickle for at least a week to develop its unique and complex flavor. Once you've pickled your own Rakkyo, you'll never go back to the store-bought version!

Common questions

  1. How do I select fresh Rakkyo bulbs? When selecting Rakkyo bulbs, look for ones that are firm and have a white color. Avoid bulbs that are soft, discolored, or have any signs of mold.
  2. Can I use pre-peeled Rakkyo bulbs? It is recommended to use fresh Rakkyo bulbs and peel them yourself for the best flavor and texture. Pre-peeled bulbs may not have the same freshness and can be more prone to spoilage.
  3. Can I adjust the sweetness or spiciness of the pickling liquid? Absolutely! You can adjust the amount of sugar and dried red chili peppers according to your personal preference. Add more sugar for a sweeter taste, or increase the number of chili peppers for extra spiciness.
  4. How long can I store the pickled Rakkyo? When stored in the refrigerator, the pickled Rakkyo can last for several months, up to a year. Just make sure to keep the jars tightly sealed and properly stored.
  5. Can I reuse the pickling liquid? Yes, you can reuse the pickling liquid for future batches of Rakkyo or even for pickling other vegetables. Just strain the liquid to remove any impurities and store it in a sterilized container in the refrigerator.

Serving dishes and utensils

  • Knife - For peeling and trimming the Rakkyo bulbs.
  • Large bowl - To soak and rinse the Rakkyo bulbs.
  • Pot - For boiling the pickling liquid.
  • Stirring spoon - To stir the pickling liquid and ensure sugar is dissolved.
  • Canning jars - To store the pickled Rakkyo.

Origin stories

Rakkyo, a type of pickled scallion, is a cherished condiment in Japan, often paired with curry and rice. The distinctive crunch and sweet-tangy flavor of Rakkyo are beloved by young and old alike, earning it a special spot in Japanese cuisine. What makes Rakkyo particularly fascinating is its dual heritage. Though it is now quintessentially Japanese, its origins can be traced back to China, a testament to the age-old exchange of culture and food traditions between the two neighboring countries. Over time, the humble Rakkyo has been embraced and reinvented in Japanese households, reflecting the spirit of 'mottainai' or 'waste not', as even the often overlooked scallions find their place of honor on the Japanese dining table.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.