Simmered Daikon with Floor Rooster Recipe – Japanese Cooking 101

Simmered Daikon with Floor Rooster is a typical winter dinner dish in Japan. Thick daikon rounds are cooked till mushy and gently seasoned in Dashi soup, then thickened with potato starch. The ensuing silky sauce/soup retains the dish heat whereas consuming, making it a wholesome and pleasant entrée for chilly nights.

Daikon, or Japanese radish, is a white root vegetable broadly utilized in Japanese delicacies and around the globe. Sometimes lengthy and white with a clean floor, daikon is low in energy, wealthy in dietary fiber, vitamin C, potassium, and digestive enzymes. Whereas crispy when eaten uncooked, it turns into mushy when cooked. When daikon is cooked in rice washing water, the bitterness is faraway from daikon. When you occur to clean rice earlier than you cook dinner the dish, maintain the water; it may be used to cook dinner daikon. In any other case, observe the recipe.

Daikon readily absorbs seasonings and flavors throughout cooking, making it a superb companion for steamed rice. On this dish, daikon is cooked with a small quantity of rooster, conveying a full and satisfying rooster taste to the daikon. Whereas Yuzu citrus could also be difficult to search out exterior Japan, its distinctive fragrant taste enhances the daikon dish properly. Alternatively, ginger can be utilized as an alternative to Yuzu, providing a appropriate taste for the wintery thick soup.

Simmered Daikon with Floor Rooster is a quintessential home-cooked dish and could also be much less generally present in eating places. Nonetheless, its easy but scrumptious character makes it a dish price making an attempt at residence. We hope you get pleasure from it!

Simmered Daikon with Floor Rooster

Course: Fundamental Course, Facet Dish

Delicacies: Japanese

Key phrase: daikon

Print Recipe

• 20 oz Daikon radish 1/2 giant Daikon
• 1 Tbsp rice
• 4 cup Dashi
• 1/2 tsp salt
• 4 Tbsp Sake
• 4 Tbsp Mirin
• 2 Tbsp soy sauce
• 6 oz floor rooster
• Yuzu peel, lower very thinly non-compulsory
• 2 Tbsp Katakuriko potato starch or corn starch
• 2 Tbsp water

• Reduce the Daikon into 1″ thick rounds and peel.

• In a medium pot, add rice and water, and let it boil for a minute. Take away the rice. Add the daikon within the rice water and cook dinner for about 20 minutes till it turns into tender and translucent. Drain the water.

• Cook dinner daikon in Dashi for an additional 10 minutes, then add salt, sake, mirin, and soy sauce, and cook dinner for quarter-hour, loosely lined. Add floor rooster and break aside, skimming fats and scum with a mesh strainer. If accessible, add yuzu peel.

• Make a starch slurry in a small bowl and add it to the soup. Stir completely. Cook dinner till the soup thickens.