Bath Bubble Daikon
Japanese food
Vegetable side dishes
The reason for peeling radish thickly is because there are streaks around the skin, making it uncomfortable to the touch. Scrape the muscles off with a knife.
There is no need to chamfering to prevent the simmering. Potato-like flour dishes will fall apart, but daikons made from fibers like radish do not fall apart. It's the same as saying that you should chamfer konjac, so please refrain from chamfering it.
There is no need to chamfering to prevent the simmering. Potato-like flour dishes will fall apart, but daikons made from fibers like radish do not fall apart. It's the same as saying that you should chamfer konjac, so please refrain from chamfering it.
Cooking time: 60 minutes
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How to make it
1
Peel the radish thickly and cut into 3cm pieces.
2
Put a pinch of salt in a pot filled with rice broth, add the radish, set it on fire, and simmer for about 30 minutes.
3
Try sticking the bamboo skewer from the pointless side until it passes through.
4
Once the radish is soft, discard the rice juice once and lightly boil it in water. (This will remove the shaking beautifully. It is called radish agariyu.)
5
Put kelp and plenty of water in a separate pot and heat it. When it comes to a boil, add [4] and simmer for about 30 minutes. (Since it is poured into white-kneaded miso, the only seasoning here is kelp.)
6
After 30 minutes, radish is placed in a bowl, pour plenty of white-kneaded miso, pour in the boiling water from [5] to complete the meal.
Ingredients for 4 people
-
- Japanese white radish
- About 12cm
-
- Rice juice
- Appropriate amount
-
- salt
- Small amount
-
- kelp
- 10g
-
- White-fried miso
- Appropriate amount
