Homemade Bettara-zuke, the perfect accompaniment to rice. Simply salt-cure daikon radish and pickle it with shio koji and sugar for a crisp texture and refined sweetness. You can easily make an authentic flavor in a short time. It's delicious as is or can be used in various ways, like in tartar sauce. A dish to enrich your daily meals.
Ingredients
Main Ingredients (Serves approximately 4)
- Daikon Radish 450g
Seasonings
- Salt 1 tbsp
- [A] Shio Koji (Salted Rice Malt) 3 tbsp
- [A] Sugar 2 tbsp
- [A] Kombu (Kelp) 2g
- [A] Dried Sliced Chili Pepper 1 pinch
Steps
- Cut off the leafy part of the 450g Daikon Radish.
- Peel the daikon radish with a peeler.
- Cut the peeled daikon into 5mm thick wedges.
- Rinse the cut daikon radish under water, place it in a cooking bag. Add 1 tbsp Salt, close the bag, and shake to rub the salt into the daikon.
- Let the salted daikon sit for 20 to 30 minutes.
- Once water has been drawn out from the daikon, rinse it with water, wrap it in paper towels to squeeze out excess moisture thoroughly, and place it in a new cooking bag.
- In the new bag, add 3 tbsp Shio Koji, 2 tbsp Sugar, finely chopped 2g Kombu, and 1 pinch Dried Sliced Chili Pepper. (Tip: Using too much chili pepper can make it spicy, so use sparingly.)
- Close the bag, being careful not to tear it with the kombu, and mix by massaging the seasonings into the ingredients.
- Once mixed, remove air from the bag and seal it.
- Pickle in the refrigerator for 2 hours.
- Transfer the finished Bettara-zuke to a storage container, lightly draining any excess liquid. (Tip: Consume within approximately 1 week.)
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