Simmered Daikon Radish & Squid. The daikon radish, simmered with juicy chicken and a touch of citrus yuzu sauce, tastes sweet, light, and refreshing. This dish is not only easy to make but also pack with many health benefits. If you are not able to get daikon or yuzu, I'll show you the perfect substitute to enjoy this dish.
It's made of daikon radish that has been peeled and sliced, and then simmered a savory dashi broth for an hour. The daikon pieces get so tender and soak up all the dashi flavor. It's an incredibly flavorful dish, and yet so unassuming looking. You can cook Simmered Daikon Radish & Squid using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Simmered Daikon Radish & Squid
- You need 10 cm of daikon radish(peeled and cut into 2cm round slices, cut in half).
- It’s 1 of squid (gutted, cleaned, cut into 5mm round slices).
- It’s 2 g of dried bonito flakes (put in a tea bag).
- It’s 2 tbsp of sake.
- It’s 1 1/2 tbsp of soy sauce.
- You need 1 1/2 of mirin.
- It’s 1 tbsp of sugar.
- You need of Grated ginger for topping.
Place Daikon in a saucepan, add water just enough to cover and add Dashi Powder. You can use your home-made dashi stock for this. Add seasoning ingredients and bring to the boil. (Thinly sliced Ginger, Chilli can be added if you like.) In this dish thick rounds of daikon radish are simmered in water with a piece of kombu seaweed until tender then served with a miso sauce and garnished with yuzu zest. Simmered Daikon Daikon Radish is so sweet and juicy when in season.
Simmered Daikon Radish & Squid step by step
- Put the daikon radish into cold water and bring to a boil until tender (about for 15-20 mins). Wash it with water..
- Put daikon radish, squid, bonito flakes, sake, sugar in the pot and pour in enough water to cover. Simmer over low heat for 5 mins..
- Add soy sauce, mirin and keep simmering for about 20 mins. Place a small lid directly on the food when simmered. Let them cool..
I often cook this dish, sometimes with fish or beef, but Daikon itself is very nice. Many Australians don't cook radishes, but they are so beautiful when simmered, stewed or even stir-fried. This was a difficult one to come up with a proper name. In Japanese, it's called Nimono [煮物] which is a style of Japanese cooking. It could be interpreted as "simmered or stewed things (=food)." For some reasons, they both don't sound like a perfect translation for the nimono.
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