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  • Simmered Japanese Radish

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    Simmered Japanese Radish
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 7/8 lb Japanese radish (daikon)
    • 1 sqr kelp (kombu), abt 6" square
    • 2 7/8 ounce white soy bean paste (shiro-miso)
    • 2 Tbsp. white sesame seeds
    • 1 1/2 Tbsp. sugar
    • 1 Tbsp. Japanese rice wine (sake)
    • 4 Tbsp. fish kelp-flavored stock (nidashijiru)
    • 1 3/4 ounce grnd chicken
    • 1/2 Tbsp. salad oil
    • 1 lrg flat Japanese mushroom (nama-shiitake)
    • 2 1/8 ounce red soy bean paste (aka-miso)
    • 2 Tbsp. sugar
    • 1/2 Tbsp. sake
    • 3 Tbsp. water
    • 1/2 x citron (yuzu) peel
    • 2 lrg pickled unripe Japanese plum preserved in
    •     salt (ume)
    • 2 7/8 ounce white soy bean paste (shiro-miso)
    • 1 Tbsp. sugar
    • 2 Tbsp. sweetened cooking sake (mirin)
    • 3 Tbsp. kelp-flavored fish stock

    Directions

    1. Boil Japanese radish: Wash Japanese radish, cut into 1 1/4- to 1 1/2-inch 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 which 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 till soft. To test, insert chopstick.
    3. Prepare sesame-miso topping: Toast sesame seeds; grind well in Japanese grinding bowl with pestle till seeds give off delightful aroma. Put shiro-miso, sesame seeds, sugar, sake and stock in pan; mix well over low heat till smooth.
    4. Prepare chicken-miso topping: Heat salad oil in frying pan and stir-fry grnd chicken, stirring constantly to prevent chicken from sticking together. Add in minced Japanese mushroom and stir-fry. Add in aka-miso, sugar, sake, water and cook over low heat, mixing well. Add in grated citron peel.
    5. Prepare plum-miso topping: Wash ume, chop with knife and mash. Put shiro-miso, sugar, sweetened cooking sake and stock in pan and cook over low heat, mixing well. Add in ume and mix till smooth.
    6. Serve diakon and toppings on separate plates; spoon favorite topping over Japanese radish at table.
    7. This recipe yields 4 servings.

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