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.
Peel 300 g daikon radish and cut in half lengthways. (If it's a particularly thick daikon, cut into quarters lengthways.)
Place it in a ziplock bag and add 15 g salt.
Massage the salt over the daikon, then seal the ziplock bag and place it in the fridge overnight. Tip: Store the ziplock bag in a bowl or on a plate to prevent leaks.
Day 2
Remove the daikon from the bag and dry it thoroughly. Discard the accumulated liquid and rinse out the bag.
Cut the daikon into 0.5-1cm thick slices. (Approx 1/4 inch)
Deseed 1 dried red chili pepper and break it into small pieces, and use scissors to cut 5 g dried kelp (kombu) into thin strips. Place them in the ziplock bag along with the daikon slices and add 125 ml amazake, 10 g salt and 20 g sugar.
Push the air out and seal the ziplock bag. Massage the ingredients together and place in the fridge overnight.
Enjoy as a snack or side!
Notes
Store in the refrigerator and consume within about 3 days.