Delicious Daikon Bettarazuke with Shio-koji Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Daikon Bettarazuke with Shio-koji. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Daikon Bettarazuke with Shio-koji as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Daikon Bettarazuke with Shio-koji recipe. This Daikon Bettarazuke with Shio-koji make for a tasty summer dinner that you can make it easy. The Daikon Bettarazuke with Shio-koji recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Daikon Bettarazuke with Shio-koji recipe.

Daikon Bettarazuke with Shio-koji.

Daikon Bettarazuke with Shio-koji Before preparing the dish, I have done some research on how to cook Daikon Bettarazuke with Shio-koji easily with perfect taste. You can cook Daikon Bettarazuke with Shio-koji using 7 ingredients and 7 steps. Here is how you achieve that.

Perfect Daikon Bettarazuke with Shio-koji Recipe Ingredients

  1. You need 1/2 of Daikon radish.
  2. Prepare of Pickling Liquid.
  3. Prepare 1 of ※ 4 tablespoons Shio-koji.
  4. You need 1 of [1 and 1/3 tablespoon ] (Salt, if you don't have Shio-koji).
  5. You need 1 of and 1/3 tablespoon Vinegar.
  6. Prepare 1 tbsp of Sake.
  7. Prepare 90 grams of Sugar.

How to make Daikon Bettarazuke with Shio-koji step by step

  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..