Shortcut Tokyo's Pickled Daikon Radish (Bettarazuke)

Name: Shortcut Tokyo's Pickled Daikon Radish (Bettarazuke)
Prep time: 48 h 15 min
Total time: 48 h 15 min
Cuisine: Asian, Japanese
Ingredients: 300 g daikon radish; ▢15 g salt 5% of the weight of the daikon; 125 ml amazake (fermented rice drink); ▢10 g salt; ▢20 g sugar; ▢1 dried red chili pepper; 5 g dried kelp (kombu)

5 steps

Prep:48h 15min

Bettarazuke is a regional pickled daikon dish from Tokyo with a long history! The unique aroma, gentle sweetness, and crunchy texture will leave you wanting more.

Updated at: Thu, 05 Dec 2024 00:41:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories37.5 kcal (2%)

Total Fat0.1 g (0%)

Carbs4.9 g (2%)

Sugars3.3 g (4%)

Protein0.4 g (1%)

Sodium1251.9 mg (63%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

300gdaikon radish

15gsalt

5% of the weight of the daikon

125mlamazake

fermented rice drink

10gsalt

20gsugar

1dried red chili pepper

5gdried kelp

kombu

Instructions

Step 1

Peel the daikon radish, cut in half lengthways (quarter if very thick), then place in a ziplock bag with salt

Step 2

Massage salt over daikon, seal bag and refrigerate overnight in a bowl to catch any leaks

Step 3

Remove and dry the daikon thoroughly, discard liquid, rinse the ziplock bag, then slice daikon into thin pieces (about 1/4 inch thick)

Step 4

Prepare and combine the flavoring ingredients: deseed and break up the dried red chili, cut dried kelp into thin strips, then place everything in the bag with daikon, amazake, salt, and sugar

Step 5

Remove air from bag and seal it, massage ingredients together, then refrigerate overnight