Simmered Daikon Radish and Carrot (A Taste of Home)

Name: Simmered Daikon Radish and Carrot (A Taste of Home)
Yield: 2 servings
Cuisine: American
Ingredients: 8 cm Daikon radish; 1/3 of a block Konnyaku; 3 cm Carrot; 400 ml Dashi stock (kombu and dried shiitake mushrooms); 2 tbsp Sake; 1 tbsp Beet sugar; 1/2 tsp Salt; 1 tbsp Soy sauce

cookpad.japan @cookpad_jp

This is also our family recipe that I learned from my mother. Enjoy the delicious, tender daikon together with carrot and konnyaku. I plan to continue making it as one of my standard Japanese dishes.

Even though I have become a vegetarian, I tend to make western dishes a lot, so this "typical Japanese" dish is my must-have recipe. It takes a lot of time and effort to make oden, but this oden-like simmered dish is easy to make, and it's delicious even if it has a lighter flavor. This recipe makes 2 servings, but I normally eat 1 serving when I cook it, and keep the rest in the fridge to have it for dinner 2 days later. Recipe by Saishokubeginnernano

This is also our family recipe that I learned from my mother. Enjoy the delicious, tender daikon together with carrot and konnyaku. I plan to continue making it as one of my standard Japanese dishes.

cookpad.japan @cookpad_jp

This is also our family recipe that I learned from my mother. Enjoy the delicious, tender daikon together with carrot and konnyaku. I plan to continue making it as one of my standard Japanese dishes.

Saved

Ingredients

2 servings

8cm Daikon radish
1/3of a block Konnyaku
3cm Carrot
400 mlDashi stock (kombu and dried shiitake mushrooms)
2 tbspSake
1 tbspBeet sugar
1/2 tspSalt
1 tbspSoy sauce

Saved

Steps

1

[Preparation Step 1]: Peel the daikon and slice into 2 cm thick rounds (into 4 pieces). Boil the daikon until soft in water used to rinse rice. If you don't have any rice soaked water, add some uncooked rice into the water when boiling.
2

[Preparation Step 2]: Cut the konnyaku into 7-8 mm thick slabs. Make a slit down in the middle of each piece. Take one end of the konnyaku, thread it through the center to make a "rein knot." Rub with salt, place in a pan, and bring it to a boil, then turn off the heat.
3

[Preparation Step 3] Slice the carrot into 1 and 1/2 cm rounds (into 2 pieces).
4

[To simmer] Put the dashi stock into a pot, add the prepared items from Step1, Step 2, and Step 3, then turn on the heat. When it comes to a boil, add the sake, sugar, and salt, then simmer. After about 10 minutes, add the soy sauce.
5

Keep simmering until the carrot becomes soft and the flavors have been fully absorbed by all the ingredients (I added some daikon leaves in this photo).
6

Bonus: I make the dashi stock regularly to keep in stock. To make the dashi, add 1 piece of kombu and 3 dried shiitake mushrooms to 1000-1200 ml of water and soak for 30 minutes to 1 hour, then and it's ready!I keep the leftover rehydrated shiitake mushrooms and kombu to make tsukudani (sweet-salty simmered dish.)
7

I made this dish with kabocha squash, fava beans, and kombu. The daikon was quite thin, so I cut it in a different way.