Daikon Shoyuzuke (Soy Sauce Pickled Daikon)

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Written By Azusa
 
daikon shoyuzuke pickled
 
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Easy Daikon Shoyu-zuke Recipe (Soy-Sauce Pickled Daikon)

If you love Japanese pickles, you’ll want to try this simple Daikon Shoyuzuke (大根の醤油漬け). Thin strips of crisp daikon are marinated in a savory-slightly-sweet soy sauce brine with garlic, vinegar, sake, and sesame oil.

Japanese pickles, or tsukemono, are served with all kinds of Japanese meals, from a simple bowl of rice and miso soup to a full dinner. In my family, this shoyuzuke style daikon is one of our favorites. It’s crunchy, flavorful, and so easy to make ahead.

The best part? You only need a handful of ingredients, and the pickles get more flavorful as they sit in the refrigerator.

What Is Shoyuzuke?

Shoyuzuke (醤油漬け) literally means “soy sauce pickled.” It’s a Japanese pickling style that uses soy sauce as one of the main ingredients in the marinade.

Unlike some traditional Japanese pickles that require a long fermentation or a large amount of salt, this is a quick refrigerator pickle. The daikon stays crisp while absorbing the savory, tangy, and slightly sweet flavor of the marinade.

Why You’ll Love This Daikon Pickle

  • Easy to make with simple ingredients

  • No special pickling equipment needed

  • Ready to enjoy after marinating overnight

  • Crisp and crunchy with lots of flavor

  • A great make-ahead Japanese side dish

  • Delicious with steamed rice and Japanese-style meals

Tips:

  • The Smaller You Cut the Daikon, the Faster It Pickles

    One thing I always keep in mind when making quick pickles is the size of the vegetables. For this daikon shoyuzuke, smaller pieces pickle faster because there is more surface area for the marinade to reach. If you cut the daikon into thicker or larger pieces, give it more time to absorb the flavor.

  • Also, don't skip the mixing step after a few hours! As the daikon releases water, the amount of liquid changes. Mixing ensures that all the pieces get evenly coated.

  • Store the pickled daikon in a clean, airtight container in the refrigerator and enjoy within 1 week. Always use clean utensils when removing pickles from the container.

RECIPE

Servings: 1 jar

Time: prep 10 min, fridge overnight

Ingredients:

  • 1 cup daikon, cut into strips

  • 1/2 tbsp sugar

  • 2 tbsp sake

  • 1 tbsp vinegar

  • 4 tbsp soy sauce

  • 1 garlic clove, sliced

  • 1/2 tbsp sesame oil

  • Sesame seeds, optional

Instructions:

  1. Cut the Daikon into Thin Strips

    Peel the daikon.

    Cut it into rectangular, stick-shaped pieces (called Hyoshi-giri in Japanese)

  2. Prepare the Pickling Liquid

    Add the sugar, sake, vinegar, soy sauce, and sliced garlic to a small pot.

    Bring the mixture to a gentle simmer and cook until the sugar has completely dissolved.

    Remove the pot from the heat and let the pickling liquid cool completely.

    Cooling the liquid before adding it to the daikon helps preserve the daikon’s crisp texture.

  3. Combine the Daikon and Pickling Liquid

    Place the daikon strips in a clean jar or airtight container.

    Pour the cooled pickling liquid over the daikon, then add the sesame oil.

    Cover the container and place it in the refrigerator.

    Let the daikon marinate for a few hours so it can begin absorbing the flavors.

  4. Mix the Daikon

    After a few hours, remove the container from the refrigerator and mix the daikon well.

    The daikon will release some water as it sits, so mixing helps coat every piece evenly with the flavorful brine.

  5. Marinate Overnight

    Return the container to the refrigerator and let the daikon marinate overnight.

    The flavor will become deeper and more balanced as it rests.

  6. Serve the Pickled Daikon

    Serve the daikon chilled or alongside your favorite Japanese meal.

    Sprinkle with sesame seeds before serving, if desired.

 
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FAQ

What is Daikon Shoyuzuke?

Daikon Shoyuzuke is a Japanese-style refrigerator pickle made by marinating daikon radish in a soy sauce-based pickling liquid. “Shoyu-zuke” means “soy sauce pickled,” and this version combines soy sauce with sake, vinegar, sugar, garlic, and sesame oil.

How long does Daikon Shoyuzuke take to pickle?

The daikon can be enjoyed after marinating overnight in the refrigerator. Smaller and thinner pieces will absorb the pickling liquid faster, while thicker pieces may need more time.

Can I use a different cut for the daikon?

Yes. You may also like to cut into thin triangle shapes. Keep in mind that the size of the pieces affects how quickly they pickle. Smaller pieces will pickle faster.

Why do I need to mix the daikon after a few hours?

The daikon releases some of its natural water as it sits in the pickling liquid. Mixing the daikon after a few hours helps redistribute the liquid and ensures that all the pieces are evenly coated with the brine.

Do I need to peel daikon before pickling?

Peeling is optional. If the daikon is fresh and the skin is clean, you can leave it on. Peeling gives the finished pickles a smoother texture.

How long does homemade pickled daikon last?

Store the daikon in an airtight container in the refrigerator and enjoy it within 1 week. Always use clean utensils when serving.

What does Daikon Shoyuzuke taste like?

It is savory, slightly sweet, tangy, and nutty from the sesame oil. The daikon stays pleasantly crunchy, making it a refreshing side dish with rice and other Japanese meals.

Can I make Daikon Shoyuzuke ahead of time?

Yes! In fact, it is ideal for making ahead. Prepare it the day before and let it marinate overnight so the daikon has plenty of time to absorb the flavors.

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