Karashi Takana Recipe

A traditional Japanese pickle made with mustard greens, rice vinegar, and Japanese mustard powder. This tangy, slightly spicy condiment is perfect for ramen, rice bowls, onigiri, and fried rice.

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Prep Time 20

Total Time 1 20

Servings: 4 People

Course: Side Dish

Cuisine: Japanese

Calories: 35

Ingredients Equipment Method Notes

Ingredients

1 lb Mustard Greens Chopped
2 tbsp Coarse Sea Salt For salting
2 tbsp Rice Vinegar For brine
1 tbsp Soy Sauce Adds umami
1 tsp Karashi Powder Japanese mustard powder
1 tsp Toasted Sesame Oil Flavor
1 tsp Sugar Balances acidity
1/2 tsp Red Pepper Flakes Optional

Equipment

1 Large mixing bowl For salting greens
1 Colander For draining
1 Kitchen towel To squeeze moisture
1 Small bowl For mixing brine
1 Glass jar Airtight container
1 Measuring spoon set Accurate measurements

Method

Step 1

Wash the mustard greens thoroughly under cold water. Remove any damaged leaves and chop into bite-sized pieces.

Step 2

Place the greens in a large bowl, sprinkle with coarse sea salt, and toss well. Let sit for 30 minutes until softened.

Step 3

Rinse the greens under cold water and squeeze out as much moisture as possible using a kitchen towel.

Step 4

In a small bowl, combine rice vinegar, soy sauce, karashi powder, sesame oil, sugar, and red pepper flakes. Stir until fully mixed.

Step 5

Mix the drained greens with the prepared brine. Transfer to a clean glass jar, press down firmly, seal, and refrigerate for at least 24 hours before serving.

Notes

For a stronger fermented flavor, allow the mixture to sit for 3–5 days in the refrigerator.
Bok choy can be used as a substitute for mustard greens.
Always use a clean spoon when serving to extend shelf life.
Delicious served with ramen, steamed rice, fried rice, or onigiri.
Store in an airtight container in the refrigerator for up to 4 weeks.