FAQ(Only Japanese)

	Bob & Angie >> Recipe

	Recipe

SIMMERED JAPANESE RADISH

(Japanese)

INGREDIENTS (4 servings):

400 g Japanese radish ("daikon"), 15 cm square kelp ("kombu")
(A) Sesame "miso" topping:80 g "shiro-miso" (white soy bean paste), 2 tablespoons white sesame seeds, 1 1/2 tablespoon sugar, 1 tablespoon "sake" (Japanese rice wine), 4 tablespoons fish kelp-flavored stock ("nidashijiru")
(B) Chicken "miso" topping:50 g ground chicken, 1/2 tablespoon salad oil, 1 large, flat Japanese mushroom ("nama-shiitake"), 60 g "aka-miso" (red soy bean paste), 2 tablespoons sugar, 1/2 tablespoon "sake," 3 tablespoons water, 1/2 citron ("yuzu") peel
(C) Plum "miso" topping:2 large pickled "ume" (unripe Japanese plum preserved in salt), 80 g "shiro-miso," 1 tablespoon sugar, 2 tablespoons sweetened cooking "sake" ("mirin"), 3 tablespoons fish, kelp-flavored stock

1. Boil Japanese radish.(1) Wash Japanese radish, cut into 3 to 4 cm thick rounds and remove thick skin. Peel very thin strip from edge of each slice; make a shallow crisscross on one side of each slice. Boil in water that was used to rinse rice. Turn off heat before radish becomes tender.
2. Put kelp in pan and arrange Japanese radish over it. Cover with water and cook until soft. To test, insert chopstick. (2) Prepare sesame "miso" topping.(1) Toast sesame seeds; grind well in Japanese grinding bowl with pestle until seeds give off delightful aroma.(2) Put "shiro-miso," (1), sugar, "sake" and stock in pan; mix well over low heat until smooth.
3. Prepare chicken "miso" topping.(1) Heat salad oil in frying pan and stir-fry ground chicken, stirring constantly to prevent chicken from sticking together. Add chopped Japanese mushroom and stir-fry.2) Add "aka-miso," sugar, "sake," water and 1) and cook over low heat, mixing well. Add grated citron peel.
4. Prepare plum "miso" topping.(1) Wash "ume," chop with knife and mash. (2) Put "shiro-miso," sugar, sweetened cooking "sake" and stock in pan and cook over low heat, mixing well. Add 1) and mix until smooth.
5. Serve (1) to (4) on separate plates; spoon favorite topping over Japanese radish at table.

calories: 276 kcal, protein: 9.9 g, fat: 8.2 g, carbohydrate: 36.8 g, fiber: 1.6 g, calcium: 139 mg, iron: 3.1 mg, sodium: 2,355 mg, potassium: 519 mg, vitamin A: 16 IU, vitamin B1: 0.09 mg, vitamin B2: 0.12 mg, vitamin C: 15 mg, salt: 6 g