Bettarazuke

sudachirecipes.com Get Recipe

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.

sudachirecipes.com Get Recipe

Bettarazuke

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what you'll need:

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Prepare daikon

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Dehydrate

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Refrigerate

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Dry

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Slice

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Pickling liquid

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Refrigerate

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Serve

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check out FULL RECIPE »

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Bettarazuke

Sweet Daikon Pickles

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.

Bettarazuke

what you'll need:

» daikon radish » salt » amazake » sugar » kombu (dried kelp) » dried red chili pepper

Prepare daikon

Wash and peel the daikon, then trim the ends and cut it in halves or quarters lengthways.

1

Dehydrate

Place the daikon in a large ziplock bag and add salt. The amount of salt should be 5% of the weight of the daikon (5g salt for every 100g of daikon).

2

Refrigerate

Massage the surface of the daikon with the salt, then push the air out of the bag and seal. Store in the refrigerator for 24 hours.

3

Dry

Discard the liquid accumulated in the bag and pat the daikon dry with kitchen paper.

4

Slice

Thickly slice the daikon, I recommend about 0.5-1cm in thickness which is approximately ¼ inch.

5

Pickling liquid

Place the daikon back in the ziplock bag and add amazake, salt, sugar, thinly sliced kombu and chopped dry red chili.

6

Refrigerate

Massage all the ingredients over the daikon until evenly distributed, then push the air out of the bag and seal. Store in the fridge overnight.

7

Serve

Remove the slices from the liquid before serving and decorate with the slices of chili and kombu (optional). Enjoy!

8

check out FULL RECIPE »

See the full post for more information plus storage instructions.

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