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Ingredient
Simmered Daikon
Introduce
Chef :
Hiroko ListonSimmered Daikon
Daikon Radish is so sweet and juicy when in season. I often cook this dish, sometimes with fish or beef, but Daikon itself is very nice. Many Australians don’t cook radishes, but they are so beautiful when simmered, stewed or even stir-fried.
Ingredient
Food ration :
4 servings
400-500 g
Daikon *about 16cm if large one
1/4 teaspoon
Dashi Powder
1/2-1 tablespoon
Sugar
2 tablespoons
Soy Sauce
1 tablespoon
Mirin
1 tablespoon
Sake
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Slice Daikon about 2cm thickness. Remove skin and cut them in half if large.
* Step 2
Place Daikon in a saucepan, add water just enough to cover and add Dashi Powder. You can use your home-made dashi stock for this.
* Step 3
Add seasoning ingredients and bring to the boil. (Thinly sliced Ginger, Chilli can be added if you like.) Reduce the heat to low, cover with lid and simmer for 20 to 30 minutes.
* Step 4
When Daikon pieces are tender, remove the lid and cook over medium heat until the liquid is almost gone.
* Step 5
Note: For the above photo, I served with sliced Spring Onion and Shichimi (Japanese Chilli Seasoning Mix).
Note: if there is a photo you can click to enlarge it
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