Simmered Daikon (Furofuki Daikon) |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
A common nimono, or simmered dish, served in Japan. From . Ingredients:
18 ounces daikon radishes |
2 quarts water, from rinsing rice |
1 piece konbu (2 x 5 inch) |
3 -3 1/3 cups dashi stock |
3 tablespoons light soy sauce |
2 tablespoons mirin |
2 tablespoons sugar |
1 teaspoon salt |
Directions:
1. Cut daikon into 1 1/2 inch thick rounds. Peel. Bevel edges of each slice to prevent the edges of the daikon from breaking up while cooking. Cut a shallow cross into one side of each slice to facilitate cooking.
2. In a saucepan, arrange each slice cross-cut side down. Cover with rice water and cook until tender; drain.
3. Combine simmering sauce ingredients.
4. Place cooked daikon on top of the kombu in a saucepan. Pour simmering sauce over and bring just to a simmer, then reduce heat to low and simmer until soft, about 20 minutes.
5. Arrange daikon slices in 4 warmed dishes. Discard konbu. Pour remaining cooking liquid over daikon and serve.
|
|