And… (It maybe sounds a bit funny but!), Daikon Radish is one of them.
You might see Daikon Radish throughout the year, but Daikon in winter is much sweeter. I enjoy it raw, in soup, simmered, stir-fried… in any form really! I love its juiciness, freshness, sweetness, crunchiness…, I just love everything about daikon.
In today’s recipe, my daikon is “grated”. After pan-frying salmon, I simmer it in the grated daikon sauce. Fatty & flavoursome salmon cooked in sweet & fresh daikon radish melting in Japanese Dashi stock. It sounds very Japanese hey? Yes, it is very Japanese and is very delicious!
This dish is called “Mizore-ni”. “Mizore” means “Sleet” and “Ni” means “simmered” in Japanese. Grated daikon looks like sleet, therefore, dishes using it is are called so.
I think it is quite a pretty name…
As it is really delicious I want many people to cook this recipe (or any of my Japanese recipes really), I would just like to talk about Japanese Dashi Stock here a bit.
You might feel a bit foreign about Dashi Stock, which I definitely think is one of the key ingredients in Japanese cooking. I introduced my Awase Dashi recipe here. It would be wonderful if you are keen to make it. But, if not, please do not hesitate to use store-bought dashi stock powder. I use it really really often! I even use it as a substitute for chicken and vegetable stock when I cook non-Japanese food.
If you are sensitive about food additives, go for “additive-free” ” All Natural” (無添加)or “MSG free” (化学調味料不使用).
They are available at any Asian/Japanese supermarkets.
If you are happy to go for something super good but a bit pricey, this is the brand I like ( https://usa.kayanoya.com/ ). I am not actually sure if you can find it in Australia… but if you see this brand, go ahead!
Hope this information encourages you to cook this recipe – Salmon Mizore-ni. I guarantee it is delicious!
Ingredients (Serving for 2)
- 2 fillets of Salmon (about 350g – 380g in total) – skin off and cut into 3cm cubes
- 2 pinches of Sea Salt
- 1 Teaspoon of Plain Flour (or your choice of your flour)
For “Mizore” Daikon Sauce
- 300g Daikon Radish – grated
- 100ml Dashi Stock (or 100ml Water + 1/2 Teaspoon of Japanese Dashi Powder)
- 1 Tablespoon of Cooking Sake
- 1 Teaspoon of Soy Sauce Chopped Spring Onions as a garnish
- Sprinkle sea salt over salmon fillets and wrap the salmon with paper towel. Leave it for about 20 minutes. This is a good method to remove excess water from the salmon, which contains the fishy smell.
- Heat a frying-pan with 1 teaspoon of cooking oil (not included in the ingredients’ list above). Coat the salmon with plain flour. Pan-fry the salmon until both sides becomes nicely browned.
- Remove the salmon from the frying pan. Wipe and remove the excess oil from the frying pan. Add grated daikon (including the liquid), dashi stock, cooking sake and soy sauce into the same frying pan. Bring it to the boil.
- Once it is boiled, reduce the heat to medium/low and add the salmon into the sauce. Simmer it for about 1 minute. Plate the salmon with the grated daikon sauce. Top with chopped spring onion to serve.