Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, simmered daikon / furofuki daikon. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Simmered daikon / Furofuki daikon is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Simmered daikon / Furofuki daikon is something that I’ve loved my entire life.
Furofuki Daikon is a simple yet delicious way to enjoy the Japanese Daikon Radish. Be the first to review this recipe. A common nimono, or simmered dish, served in Japan.
To get started with this particular recipe, we must prepare a few ingredients. You can cook simmered daikon / furofuki daikon using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Simmered daikon / Furofuki daikon:
- Make ready 2 cm piece of kombu - soaked in a little water
- Prepare Daikon - cut into rounds that are about 3cm thick; enough rounds to fill about 1 cup
- Make ready 1-2 leeks, cut on the diagonal so the slices are 4-5 cm
- Make ready Water
- Get 1 couple of pinches of sea salt
- Prepare 1/2 tsp mirin
- Prepare 1/2 tsp shoyu
- Get 1 spring onion, finely chopped
- Make ready For the sauce
- Make ready 2 tsp barley miso
- Prepare 2 tsp brown rice syrup
- Take 1 tbsp water
- Make ready Zest of 1 lemon - or 1/2 tsp yuzu juice
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. Simmered Kiriboshi Daikon, cooked in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon and abura-age (fried tofu).
Steps to make Simmered daikon / Furofuki daikon:
- Put the kombu in the bottom of a heavy pan (with a lid for later). Layer the daikon on top and then the leek.
- Add water so it just covers the daikon layer. Sprinkle the salt on top.
- Bring to a boil. Cover and simmer for 25 mins or so until the daikon is tender.
- Add the mirin and shoyu. Simmer for another 5 mins.
- Meanwhile: mix the sauce ingredients together. Then heat very gently.
- Serve the daikon and leek with some of the broth. And add the sauce on top. Sprinkle with the spring onion. Enjoy 😋
Simmered Kiriboshi Daikon, like many recipes on Just One Cookbook, are commonly cooked dishes in Japanese homes. They might not be the stars. Round each edge a little with the knife to prevent the daikon from breaking while cooking. Place the kelp in the saucepan under the daikon, cover with the simmering sauce, and bring to a boil. Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth.
So that’s going to wrap this up with this special food simmered daikon / furofuki daikon recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
