I used to hate daikon. It's a huge Japanese radish that has a mildly yucky taste. I've never been a fan of radishes in general. They taste musty raw, and even worse when cooked. So...yeah, I avoid the radish like crazy.
...And yet... here it is, the king of radish recipes! I've learned to love daikon with the use of this little recipe! Of course, I had no idea how to fry a daikon properly, so I looked it up first & modified a neat little recipe I found here. (Basically, I tried making this recipe, and it didn't work for me so I added this simmer sauce to soften it up & enhance the flavor!)
This is a sliced half of a daikon.
These things are huge. Like, as long as your forearm huge.
Daikon are versatile things.They're nutritious, filling, super low cal... and bland. Don't let anyone tell you they taste good plain. It's a lie. But this...actually makes them taste good.
Fried Daikon on Rice
1/2 Daikon, peeled & sliced into 1cm rounds
2 tbsp sesame oil (or a little less)
1/4 cup vegetable broth
1 tbsp miso
1 tbsp sake
1 tbsp mirin
1 tbsp shoyu
sesame seeds* (optional, for decoration)
1 green onion, sliced fine* (optional, for decoration)
DIRECTIONS
Heat sesame oil in a frying pan with a lid on MED-HI heat, until it's about to start smoking. Add daikon slices CAREFULLY (as the oil can splash, slowly slide the pieces into the pan and DO NOT drop them in). Heat for 3 minutes on one side. They should look cooked but not burnt (a few black marks will be fine). Flip & cook on the opposite side for another 3 minutes.
After frying the daikon, add the vegetable broth and quickly put the lid on the pan. (It will start steaming immediately, and you don't want to lose any vapors). Let the vegetable broth "steam" the daikon until it evaporates - this should take about 3 minutes.
Whisk together the miso, sake, mirin & shoyu. After the vegetable broth has evaporated, add this new broth to the pot & steam again for another 2 minutes.
After a total of about 5 minutes of steaming, maybe more but no less than that, take off of heat.
Place daikon slices on a plate with rice. The pan should have a decent amount of "broth" remaining. Add it to the top of the daikon slices & rice as a sauce. Sprinkle with sesame seeds & green onion slices for display.
1/2 Daikon, peeled & sliced into 1cm rounds
2 tbsp sesame oil (or a little less)
1/4 cup vegetable broth
1 tbsp miso
1 tbsp sake
1 tbsp mirin
1 tbsp shoyu
sesame seeds* (optional, for decoration)
1 green onion, sliced fine* (optional, for decoration)
DIRECTIONS
Heat sesame oil in a frying pan with a lid on MED-HI heat, until it's about to start smoking. Add daikon slices CAREFULLY (as the oil can splash, slowly slide the pieces into the pan and DO NOT drop them in). Heat for 3 minutes on one side. They should look cooked but not burnt (a few black marks will be fine). Flip & cook on the opposite side for another 3 minutes.
After frying the daikon, add the vegetable broth and quickly put the lid on the pan. (It will start steaming immediately, and you don't want to lose any vapors). Let the vegetable broth "steam" the daikon until it evaporates - this should take about 3 minutes.
Whisk together the miso, sake, mirin & shoyu. After the vegetable broth has evaporated, add this new broth to the pot & steam again for another 2 minutes.
After a total of about 5 minutes of steaming, maybe more but no less than that, take off of heat.
Place daikon slices on a plate with rice. The pan should have a decent amount of "broth" remaining. Add it to the top of the daikon slices & rice as a sauce. Sprinkle with sesame seeds & green onion slices for display.
Notes: Make sure that the timing is right. Daikon are like carrots... they take a while to soften, but you don't really want them to get too soft either. And the amount of oil looks like a lot, but yeah...it's the right amount for this because it adds the perfect amount of sesame flavor.
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