Stewed radish
Simmering it slowly over medium heat helps it to stay in place and looks great. It can be stored in the refrigerator for about a week and can be used in a variety of dishes
How to make it
1
Heat the peeled daikon radish and ingredients (A) in a pot
2
Simmer over medium heat for about 30 minutes, skimming off any scum and allowing the flavors to soak in
3
Once it is soft enough to be pierced easily with a bamboo skewer, season with salt and it's done. Use it in a variety of dishes
Ingredientsfor 2 people
-
- Japanese white radish
- 1 bottle
-
[A]
- kelp
- 10g
-
- Scallop boiled can
- 20g
-
- Chinese soup
- 1000cc
-
- Alcohol
- 1 tablespoon
-
- salt
- 1 tsp
[PR]
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