Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special 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.
Read Customer Reviews & Find Best Sellers. Great recipe for Daikon Bettarazuke with Shio-koji. Versatile shio-koji mellows out the saltiness of your regular pickles.
Daikon Bettarazuke with Shio-koji is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Daikon Bettarazuke with Shio-koji is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook daikon bettarazuke with shio-koji using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Daikon Bettarazuke with Shio-koji:
- Make ready 1/2 Daikon radish
- Get Pickling Liquid
- Prepare 1 ??? 4 tablespoons Shio-koji
- Make ready 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
Koji or rice malt is indispensable for making miso or amazake. 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,. Shio Koji has been getting more and more popular as people started realize importance of enzyme and fermented food in their diet..
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.
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. Traditionally, the pickle is made with daikon or eggplant. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking.
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