How to Cooking Appetizing Simmered Daikon Radish and Carrot (A Taste of Home)

Mario Willis
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Cooking Appetizing Simmered Daikon Radish and Carrot (A Taste of Home)
Page content

How to Cooking Appetizing Simmered Daikon Radish and Carrot (A Taste of Home) Delicious, fresh and tasty.

Simmered Daikon Radish and Carrot (A Taste of Home). Carrots and radishes give color and crunch to this sweet, spicy side. If you make it ahead, reheat it and add the walnuts just before serving. —Thomas Faglon, Somerset, New Jersey Directions. Drain and rinse with cold water.

Cut the daikon radish into large bite-sized pieces.

Put the daikon radish and bacon into a pan and add enough water to cover the ingredients well.

Add the stock cube, sugar and butter and heat.

You can have Simmered Daikon Radish and Carrot (A Taste of Home) using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Simmered Daikon Radish and Carrot (A Taste of Home)

  1. It’s of cm Daikon radish.

  2. You need of of a block Konnyaku.

  3. You need of cm Carrot.

  4. You need of Dashi stock (kombu and dried shiitake mushrooms).

  5. Prepare of Sake.

  6. It’s of Beet sugar.

  7. It’s of Salt.

  8. You need of Soy sauce.

Japanese Yellowtail Simmered with Daikon Radish.

Here is how you achieve that.

Ingredients of Japanese Yel Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste.

From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking.

Simmered Daikon Radish and Carrot (A Taste of Home) instructions

  1. [Preparation Step 1]: Peel the daikon and slice into 2 cm thick rounds (into 4 pieces). Boil the daikon until soft in water used to rinse rice. If you dont have any rice soaked water, add some uncooked rice into the water when boiling..

  2. [Preparation Step 2]: Cut the konnyaku into 7-8 mm thick slabs. Make a slit down in the middle of each piece. Take one end of the konnyaku, thread it through the center to make a "rein knot." Rub with salt, place in a pan, and bring it to a boil, then turn off the heat..

  3. [Preparation Step 3] Slice the carrot into 1 and 1/2 cm rounds (into 2 pieces)..

  4. [To simmer] Put the dashi stock into a pot, add the prepared items from Step1, Step 2, and Step 3, then turn on the heat. When it comes to a boil, add the sake, sugar, and salt, then simmer. After about 10 minutes, add the soy sauce..

  5. Keep simmering until the carrot becomes soft and the flavors have been fully absorbed by all the ingredients (I added some daikon leaves in this photo)..

  6. Bonus: I make the dashi stock regularly to keep in stock. To make the dashi, add 1 piece of kombu and 3 dried shiitake mushrooms to 1000-1200 ml of water and soak for 30 minutes to 1 hour, then and its ready!I keep the leftover rehydrated shiitake mushrooms and kombu to make tsukudani (sweet-salty simmered dish.).

  7. I made this dish with kabocha squash, fava beans, and kombu. The daikon was quite thin, so I cut it in a different way..

Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking.

A type of winter vegetable, daikon is.

Carrots and radishes give color and crunch to this sweet, spicy side.

If you make it ahead, reheat it and add the walnuts just before serving. —Thomas Faglon, Somerset, New Jersey Varieties.

Along with the common white daikon radish, there are several other varieties found in Asia.