Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, daikon bettarazuke with shio-koji. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Daikon Bettarazuke with Shio-koji. Versatile shio-koji mellows out the saltiness of your regular pickles. A lot of water will seep out of the daikon radish, so make sure to use a bigger bag to store them.
Daikon Bettarazuke with Shio-koji is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Daikon Bettarazuke with Shio-koji is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook daikon bettarazuke with shio-koji using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Daikon Bettarazuke with Shio-koji:
- Get 1/2 Daikon radish
- Get Pickling Liquid
- Get 1 ??? 4 tablespoons Shio-koji
- Get 1 [1 and 1/3 tablespoon ] (Salt, if you don't have Shio-koji)
- Get 1 and 1/3 tablespoon Vinegar
- Make ready 1 tbsp Sake
- Make ready 90 grams Sugar
The custom of making shio-koji or salt fermented rice malt has been around since olden times in the Tohoku region apparently. When the malt is fermented with salt,. Koji can be applied to whole pieces of meat or fish with the shio koji technique as well.. I really like bettarazuke, a Japanese-style pickle that is made with koji, cooked rice, sake, and salt.. (as in kimchi) and vinegar production for multidimensional souring.
Instructions to make Daikon Bettarazuke with Shio-koji:
- Cut the daikon radish into quarters lengthwise. (If the diameter is around 8 cm, just cut it into halves).
- Peel the skin.
- Combine the pickling liquid ingredients in a bowl, and microwave at 600 W for 40 seconds to dissolve the sugar. Mix well.
- 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.
- Winter daikon is thick, so I cut it in quarters, but you can pickle an 8 cm diakon in halves.
- Place it in a fridge and let it sit, flipping occasionally. It should be ready to eat after about 3 days.
- Adjust the amount of shio-koji used.
Traditionally, the pickle is made with daikon or eggplant. Since the daikon is cut thin, this dish is ready to eat as soon as it's done. Feel free to add as much wasabi as you like. I think it tastes a lot better with a strong wasabi flavor. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste.
So that is going to wrap it up with this exceptional food daikon bettarazuke with shio-koji recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
