Daikon Radish Simmered with Scallops

Name: Daikon Radish Simmered with Scallops
Cuisine: American
Ingredients: 1 Daikon radish; 1 can Canned scallops; 25 grams Hidaka kombu; 2 tbsp Sake; 1/2 tsp Salt

cookpad.japan @cookpad_jp

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

A friend told me that if you simmer these ingredients together, it's delicious.

cookpad.japan @cookpad_jp

A friend told me that if you simmer these ingredients together, it's delicious.

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Ingredients

1Daikon radish
1 canCanned scallops
25 gramsHidaka kombu
2 tbspSake
1/2 tspSalt

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Steps

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.