Monday, December 10, 2012

Simmered Daikon

Salmon, tofu, mushrooms, eggs and daikon, or radish (Malaysian Indian Fish Curry). Don't you think these are some of the favorite ingredients for Japanese cooking (Egg Fish Roll, Grilled Salmon, Mushroom Veggie Burger & Chinese Tofu Soup). If you are asking me, its a big yes from me to you. These ingredients are generally showcased in various ways in Japanese cuisine. Either by themselves or a combo alongside other ingredients (Yong Tau Foo, Spinach Tofu Stir Fry & Winter Melon Soup) and of course, when Japanese food is a concern, we need those Japanese ingredients like dashi stock, Japanese soy sauce, mirin and sake, well, not a must if you don't fancy, but for the rest of of us who enjoy alcohol, I don't think we will have any qualms? Not me though. I love alcohol, though I find that sake is somewhat quite strong for me. Yet, I wouldn't mind a few sips and of course, why should I not add sake when its a Japanese dish in my house? For this Simmered Daikon? Oh yes. Quite a thing actually getting the Japanese ingredients which are rather pricey, but I guess if its once a while, we won't mind spending. Especially for a hardcore Malaysian who only believe in our local ingredients? Having said that, for the sake of Simmered Daikon? Soft, tender daikon in  tadbit of sauce made from the customary Japanese ingredients (Teppanyaki Salmon).

250g (1 medium size) radish - remove skin, slice into thick pieces and score the pieces in between.
1 tsp dashi stock - dissolve in 4 cups of water
2 tsp sugar
2 tbsp Japanese soya sauce
4 tbsp sake
3 tbsp mirin
Spring onions for garnishing

Place radish in saucepan with dashi mixture, sugar, soya sauce and sake.
Bring to boil (for 10 mins) and clear up the impurities from the surface.
Reduce heat and simmer over very low heat, covered for 1 hour until radish is tender and lightly browned.
Stir in mirin.  
Off the heat.
Set aside for 10 min before serving.
Garnish with spring onion.

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