Recipe: Delicious A Superb Kinpira Made with Seasonal Sweet Potatoes and Daikon Radish Peel!

Recipe: Delicious A Superb Kinpira Made with Seasonal Sweet Potatoes and Daikon Radish Peel! Delicious, fresh and tasty.

A Superb Kinpira Made with Seasonal Sweet Potatoes and Daikon Radish Peel!. From gobo (burdock root), renkon (lotus root), satoimo (taro root), daikon radish, sweet potatoes to yam, each one of them has its unique flavor profiles and nutrient qualities. When it comes to a simple weeknight side dish, my favorite is this Kinpira Renkon or Japanese Lotus Root Stir Fry. I absolutely love the texture of crunchy root vegetables.

Today's sweet potatoes are believed to have been developed through artificial selection as a result of mutation and cross breeding with wild species.

Bake a few sweet potatoes on New Year's Eve and leave them in the fridge.

They can be eaten hot or cold, hashed with eggs, or even mashed and added to pancake batter ( with bacon ).

You can cook A Superb Kinpira Made with Seasonal Sweet Potatoes and Daikon Radish Peel! using 10 ingredients and 12 steps. Here is how you cook that.

Ingredients of A Superb Kinpira Made with Seasonal Sweet Potatoes and Daikon Radish Peel!

1. It’s of worth Daikon radish peel.

2. It’s of Japanese sweet potato.

3. It’s of bit Carrots.

4. You need of Sesame oil.

5. You need of Red chili pepper.

6. You need of Sake.

7. You need of Water.

8. It’s of Sugar.

9. You need of Soy sauce.

10. Prepare of Toasted white sesame seeds.

Make the wild vegetable potato salad.

Add the potato to water and heat.

Simmer on low heat to prevent boiling until the potato is tender enough to be pierced by a bamboo skewer.

Remove from the hot water and peel the potato skin while still warm.

A Superb Kinpira Made with Seasonal Sweet Potatoes and Daikon Radish Peel! step by step

1. While preparing daikon radish for Buri-daikon (Broiled Yellowtail Fish with Daikon) ….. Yes even Buri-daikon! Heres how to prepare daikon before using it in other recipes…

2. …I had this much leftover peel from the daikon radish…. It would be a waste to throw away ….So lets eat it !.

3. Julienne the peel!! (The carrots too.).

4. And with seasonal Japanese sweet potato….

5. Slice the sweet potato vertically and then julienne it! (I want to keep the original texture because its kinpira).

6. Pour sesame oil in a frying pan with the takanotsume (make sure to remove the seeds) and heat until aromatic!.

7. Throw in the daikon and the Japanese sweet potatoes!.

8. Stir-fry!! Keep it movin!!.

9. When all are covered with oil; add water and sake! It will sizzle!.

10. When they become soft, add the sugar and the soy sauce!.

11. Adjust the taste to your liking and add white sesame seeds while crushing them with your fingers!.

12. Dish it up and its ready! Easy, isn't it? And cheap!.

Mush and season with salt and pepper.

Daikon has much vitamin C, and is rich in the digestive enzyme amylase.

When daikon is used as a condiment with meat and fish, the umami compound glutamic acid in the daikon and the umami compound inosinic acid in the meat or fish create a synergistic effect.

The umami flavor grows, as does the deliciousness of the dish.

Hope her site works out for you.