//]]> Easiest Way to Make Quick Daikon Bettarazuke with Shio-koji | Make Your Favorite Restaurant Dishes At Home!

01/01/2021 21:06

Easiest Way to Make Quick Daikon Bettarazuke with Shio-koji

by Bertha Young

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

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, daikon bettarazuke with shio-koji. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Daikon Bettarazuke with Shio-koji is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Daikon Bettarazuke with Shio-koji is something which I have loved my whole life. They’re nice and they look fantastic.

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

 

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The ingredients needed to make Daikon Bettarazuke with Shio-koji:
  1. Take 1/2 Daikon radish
  2. Get Pickling Liquid
  3. Prepare 1 ※ 4 tablespoons Shio-koji
  4. Get 1 [1 and 1/3 tablespoon ] (Salt, if you don't have Shio-koji)
  5. Make ready 1 and 1/3 tablespoon Vinegar
  6. Prepare 1 tbsp Sake
  7. Prepare 90 grams Sugar


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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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