6 slice of Daikon (Chinese radish) – cut 3 cm thick rounds and the peel the skin deeply.
4 Boiled Egg
1 Konnyaku (Konjac)
Negi Kinchaku (Spring Onion Bag)
2 Abura age (Deep-fried bean curd)
6 Spring Onions – chopped
1 small amount of Ginger – minced
15cm x 7cm of Dried Kelp
10g Bonito Flakes – put the Bonito Flakes in empty tea bags.
A pinch of Sea Salt
2 Tablespoon of Cooking Sake
3 Tablespoon of Mirin
1 Tablespoon of Soy Sauce
- Preparation of Daikon. Trim the cut edges (This helps to keep the nice shape of Daikon even after simmering.). On one side of the Daikon, cut a cross shape incision (This helps to penetrate seasoning and flavour into Daikon.). Put the Daikon in a pot and pour in just enough water to cover. Make it to boil. Once it is boiled, reduce the heat to low to medium and simmer for about 1- 1.5 hours or until the Daikon is cooked.
- Preparation of Konnyaku. Boil water in a small pot. On one side of Konnyaku, make a grid shape incision. To do so, make small lengthwise cuts (2-3mm between each cut) and then make cross cuts. Put the Konnyaku into the boiled water and cook it for about 30 seconds (This helps to remove the smell of Konnyaku.), and then remove. Cut Konnyaku into 6 of triangles. To do so, cut it into 3 of rectangle first, and then cut each rectangle on the cross.
- Preparation of Negi Kinchaku. Mix Spring Onions and minced Ginger. Halve the Abura age and open the middle like a pouch. Stuff the Spring Onion mixture into the pouch. Close the pouch with a toothpick. Make 4 of them.
- Preparation of Soup. Put 1000cc of Water and Dried Kelp in a big pot. Leave it for about 20 minutes. After that, bring it to boil. Once the water is boiled, remove the Dried Kelp and put nags of Bonito Flakes. Reduce the heat to low and cook it for 3 minutes. Remove the Bonito Flakes. Add a pinch (or two) of Sea Salt. Taste it here to see if you need more Salt. If so add a little bit more. Add Cooking Sake, Mirin and Soy Sauce.
- Place 1, 2, 3 and Eggs into the Soup. Simmered for 1.5 hours with low heat, and then turn the heat off. Leave it and cool it down with a lid on. Before serving, warm it up with medium heat to serve.
Winter is coming….
What would you like to eat on a freezing cold night after coming home from work? For me, it is Daikon (Chinese radish). It might not be a commonly used vegetable here in Australia, considering that I am still facing the question of its name at the cashier in the supermarket. It is versatile as it can be eaten raw, cooked or pickled. The great news for me is that I found it much cheaper in Perth than in Brisbane. Sorry Brisbane people!
Daikon gets sweeter and juicer in winter, while in summer, Daikon contains more sharpness and spiciness. Although I like Daikon in summer as well, I just love the sweet and juicy version. I hope I can introduce as many Daikon Recipes as I can during the winter.
My first Daikon dish in the blog is Mizore Jiru (Snow Soup). Mizore is meteorological phenomenon of mixture of snow and rain in Japanese. We think that grated Daikon on/in hot ingredients looks like Mizore so we name dishes from that. It is so appropriate in winter! I call it snow in English just for convenience. I also thought that “Snow” sounds more dramatic than “meteorological phenomenon of mixture of snow and rain”….
What would you think of from “snow”? For me, especially recently, it is John (Hope a few ladies agree with me!). AS the world seems to be, my husband and I are also into GoT. The show is really addictive and we cannot stop looking forward to it. Although there are so many attractive characters, John Snow has been in charge of my visual department. It has been awhile since Season 5 finished, but I still cannot accept the fact that he is dead. All we talk about GoT is, “Do you think that he’s really gone for good?”.
So here are our speculations based on my hope.
- He is dead and all gone. Mo more John Show.
- The Red Woman will revive him.
- He will be back as a white walker and become leader of the while walkers.
What do you think? Or what would you like to think? I guess we have to wait for a while to find out. Until then, let’s enjoy the soup and think about him.
50g Kiriboshi Daikon (Dried Radish Strip)
1/2 Carrots – sliced into thin rectangles
1/2 Usuage (thin deep fried tofu curd) – sliced into thin strips
5 bunches of Broccoli
400cc Soaking Liquid
2 Teaspoon of Dashi Powder
2 Teaspoon of Sugar
1 Tablespoon of Mirin
2 Tablespoon of Soy Sauce
1. Prep of Kiriboshi Daikon. Rinse Kiriboshi Daikon lightly to remove any dirt. Soak the Daikon in water for about 20-30 minutes. Do not soak it too long to avoid the taste of Daikon to run into the water. Save the soaking liquid. After that squeeze the Daikon lightly to excess.
2. In a small pot, heat 1 teaspoon of oil over medium heat. Add Daikon and fry it for a minute. Add Carrots and Usuage, and fry them for another minute.
3. Add the saves soaking liquid and bring it to boil. Once it is boiled, add Dashi Powder. Turn it down to low-medium heat.
4. Add Sugar and Mirin. Put a lid on and simmer it for about 20 minutes.
5. Add Soy Sauce and Broccoli, and simmer it for about 5 minutes. Then turn the heat off.
6. Let it sit for at least 15 minutes. While the dish cools down, the ingredients absorb the flavour.
Serving : 2
10-12cm of Daikon (Chinese Radish) – grated
150g Silken Tofu – cut into 4
A small amount of Broccoli – cut into small size
400cc of Water
1&1/3 Teaspoon of Dashi Powdwe
1 Teaspoon of Soy Sauce
Katsuo Bushi/Hana Gatsuo (Bonito Flake) + a small amount for decoration
1. Boil Water in a small pot. Reduce to low heat and add Dashi Powder and Soy Sauce.
2. Add Broccoli. Once it is cooked, add Tofu.
3. Once Tofu is warmed up, add Daikon and Bonito Flakes and stir them gently. Tofu does not need to be cooked too long as Tofu is already edible and it looses silkiness.
4. It is ready to serve when the soup is warmed up. It a small amount of Bonito Flakes on top for decoration.