Daikon Radish Simmered with Scallops
A friend told me that if you simmer these ingredients together, it's delicious.
If you simmer this in a regular pot, do so over low heat for about 1 hour. I wanted to make kobumaki (kombu rolls) the next day,so I used Hidaka type, but you can use Rishiri. I used an organic daikon radish, so I didn't peel it. You can use regular daikon radish, but if you are concerned, thickly peel it and round the edges. Recipe by TheCheshireCat
Daikon Radish Simmered with Scallops
A friend told me that if you simmer these ingredients together, it's delicious.
If you simmer this in a regular pot, do so over low heat for about 1 hour. I wanted to make kobumaki (kombu rolls) the next day,so I used Hidaka type, but you can use Rishiri. I used an organic daikon radish, so I didn't peel it. You can use regular daikon radish, but if you are concerned, thickly peel it and round the edges. Recipe by TheCheshireCat
Cooking Instructions
- 1
Wipe the kombu lightly with a clean cloth. Cut into 10 cm pieces, and soak in 1.5 liters of water overnight.
- 2
Put the kombu and soaking water in a pot and heat. Just before it comes to a boil, turn off the heat and take out the kombu. This is the kombu dashi stock.
- 3
Lightly wash the daikon radish, and cut it into 4 cm pieces.
- 4
Put the daikon radish, 1 liter of kombu dashi stock from Step 2, the canned scallops (the juices in the can), sake and salt in a pressure cooker and heat with the lid locked. When it comes to a boil and comes to pressure, turn the heat down to low and simmer for about 10 minutes. Leave to cool down and de-pressurize, and take off the lid.
- 5
If you let it cool down completely and re-heat before serving, the flavors will have permeated the daikon radish and it will be delicious. Try using the simmering liquid in miso soup, or for other simmered dishes.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Lightly Seasoned Scallop Flavored Daikon Radish Lightly Seasoned Scallop Flavored Daikon Radish
Julienned daikon radish with scallops and mayo is a common household dish that's loved by everyone, so I decided to turn it into a simmered dish.If you use the water that you washed the rice with to parboil the daikon, they will become very tender.. Recipe by Raby
-
Simmered Daikon Radish & Squid Simmered Daikon Radish & Squid
Squid makes a deep flavored and fragrant broth. And the daikon radish absorb it very well. When it gets cold, the broth soaks into the daikon radish. So heat it when you eat.
-
Tender Simmered Daikon Radish with Squid Tender Simmered Daikon Radish with Squid
I heard from a TV program that squid will turn out tender if you add it to water before boiling.So when making my "simmered daikon radish with squid" recipe I added the squid before boiling, and it came out very tender. Remember to add the squid before bringing everything to a simmer.The squid will be tough and chewy if you cook it over high heat for a long time.The taste penetrates into the daikon radish while cooling off, so cook it for 15-20 minutes, cool it off and warm it up again before serving.If you prefer a strong taste, adjust it by adding more mentsuyu. Recipe by mielle. -
Cod Simmered with Daikon Radish Cod Simmered with Daikon Radish
Made from half-priced cod.I use usukuchi soy sauce, but I think regular soy sauce is also okay. Recipe by Jintotto -
Simmered Tuna & Daikon Radish Simmered Tuna & Daikon Radish
I just came up with this recipe.Use hot water if you don't have the cloudy water left from washed rice. Recipe by Paripariichigo -
Simmered Daikon Radish and Pork Belly Simmered Daikon Radish and Pork Belly
I had a 10 cm slab of pork belly sleeping in my freezer, so I simmered it with daikon radish.I wanted to eat big chunks of daikon radish, so that's why they are big.Peel the daikon radish. You can use the thick peels of daikon that you slice off in delicious kinpira. You drizzle with soy sauce at the end for the finishing touch, so I've added it sparingly at the beginning. Taste and adjust as needed. The flavors will become concentrated when the liquid is reduced, so be careful. For 2 servings. Recipe by Totoro's kitchen -
Simple Simmered Daikon Radish & Pork Belly Simple Simmered Daikon Radish & Pork Belly
This is a dish that I've been making at home for years. Because the ingredients are boiled after cooking in sesame oil, they are left with a rich and delicious flavour. Here is another recipe for "Simmered Daikon Radish & Tebasaki Chicken Wings".During Step 1, the daikon radish will be hot when it comes out of the microwave so please be careful. Please adjust the amount of soy sauce and sugar used to your taste.I used 1/3 of a daikon radish. If you're making this recipe for 4 people adjust the amounts to: 1/2 daikon radish (800 g), water 400 ml, soy sauce 3 tablespoons, cooking sake 2-3 tablespoons, mirin 2 tablespoons, and sugar 1-2 tablespoons.Shredded white leek also works well in this recipe. Recipe by Yuuyuu0221 -
Easy Simmered Daikon Radish and Soft Boiled Eggs Easy Simmered Daikon Radish and Soft Boiled Eggs
I just came up with this, using what I had in my kitchen.You can use atsuage instead of fish paste sticks if you like.If you would prefer the eggs to have a stewed texture, don't simmer them, just let them cook on residual heat. The dashi stock will give them a nice color. This is also nice made with chicken wings. See.Step 1: Parboil the radish in the microwave for 3 minutes. Adjust the amount of soy sauce to your liking.Step 2: If you would like the eggs to have a stewed texture, shorten the boiling time.Step 3: Let it simmer with the lid on. The flavours will blend deliciously when it cools down, so let it cool, then reheat before eating. Recipe by Yuuyuu0221 -
Simmered Daikon Radish and Aburaage Simmered Daikon Radish and Aburaage
I simmered some leftover daikon radish and aburaage together in our family's traditional simmering sauce. Recipe by Tsuchikana -
Simmered Chicken & Daikon Radish Simmered Chicken & Daikon Radish
Whenever I buy daikon, I make simmer dishes. I thought it would be delicious with chicken, and after trying out various dishes I arrived to this flavor. This is my family's standard side dish.Parboiling the daikon helps eliminate the smell and preserves its shape.While the daikon is still hard, add the ★ ingredients, cover with a lid and simmer on low heat.Using honey instead of sugar gives a nice glossy look and is very delicious.I use half-cuts of daikon bought from the supermarket. Recipe by Hard candy -
Daikon Radish Salad Daikon Radish Salad
Raw daikon radish helps you digest oils and proteins and also treats your sore throat and hangover. It's good for you. I try eat Daikon for digestion when I have things such as Tempura, Shabu-Shabu, Yakiniku or Tonkatsu. I used canned tuna this time, but you can use imitation crab meat instead. Here's my recipe. *If you can't find daikon radish at store, you can use sweet turnip. It tastes similar.
-
Daikon Radish and Fried Tofu Simmered in White Dashi Daikon Radish and Fried Tofu Simmered in White Dashi
Since daikon radish has a gentle taste when cooked, I simmered it in white dashi with fried tofu, as I thought they would go well together.Cook until the daikon radish becomes very tender ♪Adjust the seasoning to taste. Recipe by voyage
More Recipes
Comments