Recipe: Appetizing Stewed Kabocha and Dried Shredded Daikon

Recipe: Appetizing Stewed Kabocha and Dried Shredded Daikon Delicious, fresh and tasty.

Stewed Kabocha and Dried Shredded Daikon. Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu). It is a dynamic side dish for a variety of Japanese meals - served at room temperature, warm, or chilled. Cut off sharp edges of the Kabocha pieces.

Combine the kombu and dried shiitake in a bowl.

Add the water and let them soak for a few hours to overnight (refrigerate.

Daikon- These are the long white Japanese radishes, they are peeled, then sliced into thick rounds which come out soft and flavourful when stewed in oden.

You can cook Stewed Kabocha and Dried Shredded Daikon using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Stewed Kabocha and Dried Shredded Daikon

1. Prepare 1/6 of to 1/8 Kabocha squash.

2. You need 15 grams of Dried shredded daikon.

3. It’s 2 of Dried shiitake mushrooms.

4. You need 50 ml of ◆ Mentsuyu (3x concentrate).

5. Prepare 350 ml of ◆ Water.

6. It’s 1 tbsp of ◆ Sugar.

7. It’s 1 tbsp of ◆ Mirin.

Kabocha- These Japanese pumpkins have a mottled green skin and dark orange interior and have a texture somewhere between butternut squash and sweet potato.

This hearty stew is so nourishing and tasty.

The only seasoning is basically Liquid Shio-Koji, and this magical seasoning makes the chicken extra tender.

With the addition of kabocha and Mochi Mugi barley, this dish tastes so complete and makes an ideal one pot meal.

Stewed Kabocha and Dried Shredded Daikon step by step

1. Remove seeds and pith from kabocha, and cut into 3 cm cubes..

2. Rinse dried daikon and soak in water to reconstitute, squeeze out excess water, then cut into bite-sized pieces..

3. Soak dried shiitake mushrooms and thinly slice..

4. Put ingredients marked with ◆ into a pot, add kabocha skin down, and turn to medium heat with a drop lid made of parchment paper cut into the diameter of the pot (otoshibuta)..

5. Bring to a boil, then reduce to low heat, and simmer for 15 minutes..

6. Remove the lid and test with skewer. The kabocha flesh should be firm and intact. Add ingredients from Step 2 and 3 in between kabocha pieces..

7. Stir the daikon and shiitake occasionally and simmer for 10 minutes. Transfer to serving dish..

My body always feels so great after eating a big bowl of this stew.

Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish.

Basically, Japanese daikon radish is shredded into thin strips and dried in the sun.

You can purchase a packaged kiriboshi daikon in dried food sections in a Japanese grocery store - same section as dried shiitake mushrooms and kombu.

White daikon radish is shredded into strips then dried (traditionally in the sun).