Simmered Daikon Radish and Carrot (A Taste of Home).
You can have Simmered Daikon Radish and Carrot (A Taste of Home) using 8 ingredients and 7 steps. Here is how you cook it.
Ingredients of Simmered Daikon Radish and Carrot (A Taste of Home)
- It's 8 of cm Daikon radish.
- Prepare 1/3 of of a block Konnyaku.
- It's 3 of cm Carrot.
- It's 400 ml of Dashi stock (kombu and dried shiitake mushrooms).
- You need 2 tbsp of Sake.
- You need 1 tbsp of Beet sugar.
- You need 1/2 tsp of Salt.
- It's 1 tbsp of Soy sauce.
Simmered Daikon Radish and Carrot (A Taste of Home) instructions
- [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 don't have any rice soaked water, add some uncooked rice into the water when boiling..
- [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..
- [Preparation Step 3] Slice the carrot into 1 and 1/2 cm rounds (into 2 pieces)..
- [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..
- 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)..
- 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 it's ready!I keep the leftover rehydrated shiitake mushrooms and kombu to make tsukudani (sweet-salty simmered dish.).
- I made this dish with kabocha squash, fava beans, and kombu. The daikon was quite thin, so I cut it in a different way..