📝 About This Recipe
Bettarazuke is a celebrated specialty of Tokyo's Nihonbashi district, traditionally enjoyed during the 'Ebisu-ko' festival to bring good fortune. Unlike standard pickles, these daikon radish rounds are cured in a luscious mash of rice koji and sugar, resulting in a crisp texture and a sophisticated, milky sweetness. This fermented treasure offers a refreshing crunch and a delicate umami finish that makes it the crown jewel of any Japanese pickle platter.
🥗 Ingredients
The Daikon Base
- 1 large Daikon Radish (about 2 lbs, peeled and halved crosswise)
- 4 tablespoons Sea Salt (high quality, non-iodized preferred)
- 1/2 cup Granulated Sugar (for the initial salt-cure draw)
The Sweet Koji Mash (Bettara-doko)
- 300 grams Rice Koji (dried or fresh koji rice grains)
- 1/2 cup Glutinous Rice (soaked for 1 hour)
- 1 cup Water (filtered)
- 1 cup Granulated Sugar (adjust to preference for sweetness)
- 2 tablespoons Mirin (hon-mirin preferred)
- 1 tablespoon Sake (to help preserve the mash)
Aromatics & Finishing
- 1-2 pieces Dried Red Chili Pepper (deseeded and sliced into thin rings)
- 1 teaspoon Yuzu Zest (thinly slivered for a citrusy aroma)
- 1 piece Kombu (2-inch square, wiped with a damp cloth)
👨🍳 Instructions
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1
Prepare the daikon by peeling it deeply to remove the fibrous outer skin. Cut the radish into thick rounds or semi-circles about 1.5 inches thick.
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2
Place the daikon in a large bowl and rub thoroughly with the sea salt and the first 1/2 cup of sugar. This 'dual-cure' helps draw out moisture while softening the sharp radish bite.
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3
Transfer the daikon to a pickling container or a heavy-duty gallon freezer bag. Place a weight (about 2-3 lbs) on top and refrigerate for 24-48 hours. Drain the liquid that accumulates.
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4
While the daikon cures, make the sweet rice base. Cook the soaked glutinous rice with 1 cup of water in a rice cooker or small pot until very soft and sticky.
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5
Let the cooked rice cool to approximately 140°F (60°C). This temperature is crucial; too hot will kill the koji enzymes, too cool will slow the saccharification.
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6
Stir the rice koji into the warm glutinous rice. Keep this mixture in a warm place (like a thermos or a yogurt maker) for 6-8 hours until it becomes sweet and slightly liquid—this is essentially a thick 'amazake'.
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7
Stir the remaining 1 cup of sugar, mirin, and sake into the koji mash. Let it cool completely to room temperature.
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8
Remove the daikon from the salt-cure. Rinse them briefly under cold water to remove excess salt and pat them very dry with paper towels.
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9
In a clean container, spread a layer of the sweet koji mash. Lay the daikon on top, adding the chili rings, yuzu zest, and kombu strips between layers.
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10
Cover the daikon completely with the remaining mash, ensuring no air pockets remain. Seal the container tightly.
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11
Refrigerate for 3 to 5 days. The flavors will develop and the daikon will take on a translucent, ivory appearance.
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12
To serve, remove a piece of daikon, lightly scrape off the excess mash (leave a little for flavor), and slice into 1/4 inch thick pieces.
💡 Chef's Tips
Always use a clean, dry spoon when removing pickles from the container to prevent spoilage. If you cannot find fresh yuzu, a mix of lemon and lime zest provides a similar bright citrus note. Don't discard the leftover koji mash; it can be used to marinate fish or chicken for grilling. Ensure the daikon is patted completely dry before the second ferment to prevent the mash from becoming too watery. For a deeper yellow color, some traditional recipes add a pinch of turmeric or dried gardenia fruit.
🍽️ Serving Suggestions
Serve as a palate cleanser alongside rich dishes like Tonkatsu or grilled Unagi. Pair with a glass of chilled, dry Junmai Ginjo sake to contrast the pickle's sweetness. Include as a component of a traditional Japanese breakfast with miso soup and steamed rice. Slice thinly and serve atop a bowl of ochazuke (rice with green tea) for a comforting snack. Arrange on a 'tsukemono' platter with pickled ginger and shibazuke for a vibrant appetizer.