Oyatsu Lab. [Snack Lab] Time required : 25minutes
Kiriboshi daikon salad and miso butter Kiriboshi daikon |
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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.
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