Shortcut Tokyo's Pickled Daikon Radish (Bettarazuke)
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Recipe Overview
Overview
Bettarazuke, or pickled daikon radish, is a delightful and simple Japanese pickle that brings a refreshing crunch to any meal. The process begins with 300 grams of daikon radish, which is peeled and salted to draw out excess moisture. This step is crucial as it not only softens the radish but also enhances its flavor. After resting overnight, the radish is sliced to your desired thickness, making it perfect for snacking or as a side dish.
The addition of amazake, a sweet fermented rice drink, is what truly sets this recipe apart. It imparts a unique sweetness that balances the saltiness of the pickles. Along with dried chili and kombu, these ingredients create a harmonious blend of flavors. The pickles are then refrigerated for a day, allowing the flavors to meld beautifully.
What I love about Bettarazuke is its versatility. You can enjoy it alongside a traditional Japanese meal or simply as a crunchy snack. The vibrant colors and flavors make it a delightful addition to any table. Plus, it’s a great way to incorporate more vegetables into your diet while enjoying a taste of Japanese culture. This recipe is not only easy to follow but also rewarding, making it a must-try for anyone looking to explore pickling at home.
Recipe Details
Steps & Tips
Take 300g of daikon radish and wash it before peeling.
Cut the peeled daikon in half lengthwise, or into quarters if thick.
Place the daikon pieces in a bag and add 15g of salt, rubbing it over the daikon until evenly covered.
Tip: Adjust the salt amount to 5% of the weight of the daikon for best results.
Seal the bag and place it in a bowl in the fridge overnight.
After resting overnight, discard the liquid drawn out by the salt.
Dry the surface of the daikon with kitchen paper.
Cut the daikon into slices according to your thickness preference.
Tip: Slice the daikon to your personal preference for thickness.
Place the sliced daikon back into the bag and add one dried chili, breaking it up for better flavor distribution.
Cut 5g of kombu into thin strips.
Tip: Cut kombu into thin strips to enhance the flavor of the pickles.
Add 10g of salt, 20g of light brown sugar, and 125ml of amazake to the bag.
Tip: Use amazake for a unique sweet flavor in the pickles.
Scrunch the bag to mix everything together.
Seal the bag and place it back into the bowl to refrigerate for one more day.
After three days, place the pickles on a plate and decorate with kombu and chili.
Tip: Serve the pickles from day three for optimal flavor.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Daikon radish is a versatile ingredient in Japanese cuisine, often used in pickling.
- •Amazake is a traditional Japanese fermented rice drink that adds sweetness and depth to dishes.
- •The salt in the pickling process draws out moisture from the daikon, enhancing its crunchiness.
- •Dried kelp (kombu) is optional but adds umami flavor to the pickles.
