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Tanuki radish | Takeshi Takeshima's extreme rice / Kiwami-Meshi's recipe transcription

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

Japanese white radish : 400g
ネギ : 適量
なると : 1/2本
七味唐辛子 : 適量
(A)水 : 3カップ
(A)ほんだし : 小さじ1と1/3
(A)醤油 : 大さじ3
(A)みりん : 大さじ3
(A)砂糖 : 小さじ1
水 : 大さじ1〜2
天かす(先入れ用) : 適量
天かす(後入れ用) : 適量

Time required

40minutes

Procedure

1) Prepare the radish 00:21
Cut only the amount of radish to use.
Peel.
Cut to a width of about 2 cm.
Cut into half moons.
Place in a bakeware, add water and cover with plastic wrap.
Heat in the microwave at 600W for 6-7 minutes.
2) Get ready 02:18
Cut it to a thickness of 7 mm to 8 mm.
3) Prepare the green onions 02:47
Cut the green onions into small pieces.
4) 煮る 03:45
鍋に(A)を入れる。
1を入れて沸かす。
弱火にして20分煮る。
2と天かす(先入れ用)を入れる。
5分煮詰める。
5) 盛り付ける 04:54
器に4を盛る。
天かす(後入れ用)をかける。
3をかける。
七味唐辛子をかける。

Point

・ The radish uses the middle part.
・ During step 1, the lower part of the radish skin is fibrous and hard, so peeling it thicker makes it easier for the taste to soak into it.
・ In step 1, if you do not heat in the microwave, boil the radish from water and boil for 15 to 20 minutes.
・ In step 1, the hardness of the radish after heating in the microwave should be entered by inserting a toothpick.
・ (A) may be replaced with mentsuyu.
・ Do not use the pot lid during step 4.
・ In step 4, add tenkasu (for first-in) to bring out the richness of the taste, and in step 5, add tenkasu (for second-in) to give a texture.
・ You can add meat, tofu, and udon if you like.