Daikon Bettarazuke with Shio-koji
Daikon Bettarazuke with Shio-koji

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, daikon bettarazuke with shio-koji. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Daikon Bettarazuke with Shio-koji is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Daikon Bettarazuke with Shio-koji is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have daikon bettarazuke with shio-koji using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Daikon Bettarazuke with Shio-koji:
  1. Take 1/2 Daikon radish
  2. Take Pickling Liquid
  3. Get 1 ※ 4 tablespoons Shio-koji
  4. Make ready 1 [1 and 1/3 tablespoon ] (Salt, if you don't have Shio-koji)
  5. Make ready 1 and 1/3 tablespoon Vinegar
  6. Make ready 1 tbsp Sake
  7. Take 90 grams Sugar
Steps to make Daikon Bettarazuke with Shio-koji:
  1. Cut the daikon radish into quarters lengthwise. (If the diameter is around 8 cm, just cut it into halves).
  2. Peel the skin.
  3. Combine the pickling liquid ingredients in a bowl, and microwave at 600 W for 40 seconds to dissolve the sugar. Mix well.
  4. Using a large resealable plastic storage bag, combine the daikon from Step 2 and the pickling liquid from Step 3. Make sure to remove as much air from the bag as possible to get the pickling liquid to coat the daikon.
  5. Winter daikon is thick, so I cut it in quarters, but you can pickle an 8 cm diakon in halves.
  6. Place it in a fridge and let it sit, flipping occasionally. It should be ready to eat after about 3 days.
  7. Adjust the amount of shio-koji used.

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