Daikon Bettarazuke With Shio Koji Recipe by cookpad.japan
Cooking Instructions 1 Cut the daikon radish into quarters lengthwise. (If the diameter is around 8 cm, just cut it into halves). 2 Peel the skin. 3 Combine the pickling liquid ingredients in a bowl, and microwave at 600 W for 40 seconds to dissolve the sugar. Mix well. 4 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. 5 Winter daikon is thick, so I cut it in quarters, but you can pickle an 8 cm diakon in halves. 6 Place it in a fridge and let it sit, flipping occasionally. It should be ready to eat after about 3 days. 7 Adjust the amount of shio-koji used. 1 Cut the daikon radish into quarters lengthwise. (If the diameter is around 8 cm, just cut it into halves). 1 Cut the daikon radish into quarters lengthwise. (If the diameter is around 8 cm, just cut it into halves). 2 Peel the skin. 2 Peel the skin. 3 Combine the pickling liquid ingredients in a bowl, and microwave at 600 W for 40 seconds to dissolve the sugar. Mix well. 3 Combine the pickling liquid ingredients in a bowl, and microwave at 600 W for 40 seconds to dissolve the sugar. Mix well. 4 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. 4 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. 5 Winter daikon is thick, so I cut it in quarters, but you can pickle an 8 cm diakon in halves. 5 Winter daikon is thick, so I cut it in quarters, but you can pickle an 8 cm diakon in halves. 6 Place it in a fridge and let it sit, flipping occasionally. It should be ready to eat after about 3 days. 6 Place it in a fridge and let it sit, flipping occasionally. It should be ready to eat after about 3 days. 7 Adjust the amount of shio-koji used. 7 Adjust the amount of shio-koji used. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Garlicky Spaghetti Strawberry Muffins Dawn's easy peach cobbler Chicken Enchilada Dip Smoked Gouda Grilled Burgers Garlicky Spaghetti Strawberry Muffins Dawn's easy peach cobbler Chicken Enchilada Dip Smoked Gouda Grilled Burgers Nothing But Konnyaku Kkakdugi (Daikon Radish Kimchi)-Style Pickles Mixed with Gochujang Italian Dish Made with Dried Whole Sardines Herb & Shiitake Cheese Omelette Delicious Cold Pasta with Tomato and Tuna Shio-Koji Soboro and Ricotta Cheese Italian Croquette My Simple Tomato Sauce Easy Italian Meatballs Potatoes in Tomato Sauce Spanish Tomato Purée Nothing But Konnyaku Kkakdugi (Daikon Radish Kimchi)-Style Pickles Mixed with Gochujang Italian Dish Made with Dried Whole Sardines Herb & Shiitake Cheese Omelette Delicious Cold Pasta with Tomato and Tuna Shio-Koji Soboro and Ricotta Cheese Italian Croquette My Simple Tomato Sauce Easy Italian Meatballs Potatoes in Tomato Sauce Spanish Tomato Purée