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Kiriboshi daikon salad and miso butter Kiriboshi daikon |

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kattyanneru

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Ingredients

Kiriboshi daikon (dried) (for salad) : 30g
Bean seedlings : 50g
Tuna can : 1 can
(A) Glass soup base : 1.5 tsp
(A) Vinegar : 2 tsp
(A) Grated garlic : 1 tsp
(A) Sesame oil : 1 tablespoon
(A) Sesame seeds : 1 tablespoon
salt : a little
Chili Oil : as you like
Kiriboshi daikon (dried) (for miso butter) : 30g
Carrots : 100g
Corn can : 100g
butter : 20g (10g is for topping)
(B) Water : 300ml
(B) Dashi no Moto : 1/2 teaspoon
(B) Mirin : 1 tablespoon
(B) Soy sauce : 1 tsp
(B) Sugar : 1 tsp
(B) Miso : 1.5 tbsp
salt : a little
Fine onions : a little

Time required

30minutes

Procedure

1) Rehydrate dried dried daikon radish for salad 00:53
Put the dried dried daikon radish in a bowl filled with water and change the water several times to wash it off.
After washing, soak in water for 10 to 15 minutes.
2) Combine seasonings 01:16
Give the dried daikon radish to a colander and squeeze the water.
Put the drained tuna can and seasoning (A) in another bowl, mix them, cut the dried daikon radish into 3 cm pieces, and put them in a bowl while loosening them.
3) Dare with bean sprouts 02:00
Cut the bean sprouts into a bowl of 2 and add them to a size that is easy to eat, and mix.
Add salt to taste and adjust the taste. Sprinkle with chili oil if you like.
4) Prepare 2 items 03:20
Peel and chop the carrots, rehydrate them in the same way as the dried daikon radish, and cut the dried daikon radish into pieces about 5 cm in size.
5) Fry the ingredients 03:41
Put 10g of butter in a frying pan, light it, and melt the butter while warming the frying pan.
Add carrots and dried daikon radish while loosening and stir-fry for 1 to 1 and a half minutes to let the butter blend into the whole.
6) Add seasoning 04:07
After stir-frying, add (B) and add a drained corn can.
Bring to a boil over high heat.
7) Stew 04:36
After boiling, change to low medium heat, cover with a lid and simmer for 10 to 15 minutes.
8) Finish 05:22
When the broth is about 1/3, add a little salt to adjust the taste.
Mix lightly and serve on a plate, sprinkle with chopped fine onions and add 10g of butter.

Point

・ Kiriboshi daikon for salad has a strong texture, so it is recommended to cut it into smaller pieces.
・ If you are not good at bean seedlings, you may substitute mizuna.
・ Since the dried daikon radish absorbs water, the salad can be prepared.
・ If you eat both dishes after a while, the taste will be familiar and delicious.
・ If you use dried daikon radish as a salad, it has a texture and is delicious.
・ Plenty of sesame oil and tuna cans go well with sake.
・ If you are not satisfied, you can arrange it by adding roasted eggs or wrapping it with eggs.
・ Recommended recipe when you want to use Kiriboshi daikon other than Japanese-style seasoning.