This is another healthy and tasty Japanese side dish. Try it anytime you're having grilled teriyaki chicken, beef or fish. You can also make a combination of daikon and potato, cooking both exactly the same way. If you do that, peel the potatoes and cut them in half or thirds depending on the size. Delicious and beautiful!
- 18 oz Daikon radish (long white radish that looks like a huge carrot)
- 3 Tbsp rice
- 1 piece of kombu (kelp seaweed) 2x5 inches
- Simmering Sauce
- 3 cups dashi stock (buy dashi - dried fish stock granules - in the asian section of your grocery store or in an asian food store and mix with water per the instructions)
- 3 Tbsp soy sauce
- 2 Tbsp mirin (or substitute 2 Tbsp water, 1 tsp sugar)
- 2 Tbsp sugar
- 1 tsp salt
- Cut the daikon into 1 1/2 inch thick rounds and peel. Round each edge a little with the knife to prevent the daikon from breaking while cooking.
- Make a shallow criss-cross cut in one side of each slice so the liquid can absorb.
- In a large saucepan arrange each slice cut side down. Cover completely with water and rice and cook until tender, about 15 mintues. Drain.
- Place the kelp in the saucepan under the daikon, cover with the simmering sauce, and bring to a boil. Reduce to low and boil for 20 minutes.
- Arrange daikon slices in a dish and pour the warm sauce over them.
|Amount Per Serving||%DV|
|Serving Size 35g|
|Recipe makes 4 servings|
|Calories from Fat 1||1%|
|Total Fat 0.06g||0%|
|Saturated Fat 0.02g||0%|
|Trans Fat 0.0g|
|Total Carbs 14.51g||4%|
|Dietary Fiber 0.2g||1%|