Kiriboshi Daikon (cooked dried daikon radish)

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Christmas is coming!!

I am not ready for Christmas yet ( I don’t want it pass quickly), and I haven’t decided our Christmas menu yet, but my Santas are already coming to our home every day!!

Thank you, Santas!

 

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Today I have received  traditional Japanese foods from my dear friend in my country.

We love American dishes and I love to cook those, but when we continue having them several days in a row, we miss OUR food badly, so before I prepare Christmas dishes, I decided to prepare very traditional Japanese side dish to enjoy the coming American Christmas dinner.

 

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Have you ever seen dried daikon radish?

Regular daikon radish is very familiar these days, and I think you can see them at any grocery stores, but not dried daikon radish.

We call dried daikon radish as Kiriboshi Daikon, and “kirigoshi” means “slice and dry”, so they are the daikon which is sliced and then dried under the sun.

The sunshine makes them sweeter, and also it enhances the nutrition!

I appreciate the sunshine even though I hate I got burned myself…

Anyway, dried daikon radish has more calcium, iron, and vitamin B compared with raw radishes, and it has lots of fiver as well.

I know some of you, or even some of Japanese people, don’t like the smell of daikon radish.  I totally understand.

It is very strong, and when I cook daikon dishes , the smell stays long in the house.

Sorry,  I have a bad news.

Kiriboshi daikon has stronger smell than raw daikon radish.  So sorry.

However  I have to introduce this dish because this is one of the most popular side dishes in Japan.

It might be difficult to get the dried daikon radish , but if you go to Asian grocery stores, I believe you could find them near dried food section along with seaweeds.

OK.

Are you ready?

I will cook this as one of the side dishes for tonight’s dinner, and ,,,

YES, I will freeze some of it!

This is a busy housewife’s wisdom.  It freezes very well, so I can just thaw when I need one more side dish or have space for my husband’s lunch box.

 

Here are the ingredients for kiriboshi daikon.

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  • 1 package of dried daikon radish (1.5 oz)
  • 3-4 pieces of dried shiitake mushrooms (hydrated in the water overnight, or you could put them in hot water with a little sugar when you are in a hurry.)
  • 2 small carrots
  • 1.5-2 tablespoons of sugar
  • 2 teaspoons of shiro dashi ( if you have)
  • 1.5 tablespoons of soy sauce
  • bonito flakes (preferable, but optional)
  • dried red pepper (optional)

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First wash the dried daikon radish briefly, then put them in the large bowl with enough water for about 30-40minutes.

Drain the water (squeeze the radish), but keep the water.

This is dried shiitake mushrooms.  Like dried daikon radish, after hydrating those, drain the water, but keep the water.  It has tons of flavor, so we want to use it.

As dried daikon radish, dried shiitake mushroom has lots of nutrition.

The drying process gives shiitake mushrooms much more hearty aroma and UMAMI.

Before using dried shiitake mushroom, if you have time, put them under the sun for a few hours, the backside of mushrooms upside.

They get more vitamin D, which is very important for calcium absorption.

Even after hydrating them, they have very stiff stems, so take it off from the body. (you could use the stem for stock.)

Julienne the mushrooms and carrots.

Heat a small amount of vegetable oil, and put some red pepper (optional).

Be careful.  They get burned easily and leave bitter taste, so watch not to burn them.

Then add carrots and saute, and add shiitake.

After sauteing for a few minutes, add hydrated dried daikon radish, and saute them together.

 

Add reserved water from shiitake, and add reserved water from dried daikon radish, enough to cover the vegetables.

 

As I mentioned several times in the previous articles, when we do cooking, add sweetness first because once saltiness gets into meats or vegetables, they don’t absorb sweetness.

Add the sugar ( I used brown sugar because I like their flavor which gives the dish depth), and then if you have, add shiro dashi.

Can you read the word VERSATILE DASHI BASE on the label of shirodashi bottle?

YES, that is so true!

Shirodashi is very versatile, and you can use them in place of salt or soy sauce, and it gives UMAMI flavor into the dish.

If you don’t have shirodashi, it is OK.

You can increase the amount of soy sauce.

 

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Add soy sauce, and boil it, and let it simmer with lid (loose) for about 15minutes.

After 15 minutes or so, take the lid off, and cook until the liquid almost evaporates.

You could enjoy now, but I like put some bonito flakes for further UMAMI.  They absorb the left-over liquid, so it would be very good for a lunch box, too.

 

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What do you think?

This dish really goes well with white rice.

 

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Now smell so good, and

 

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looks so good to me!

I hope you try even you are not tempted.

This is JAPANESE, and this is so good!

 

Now I have to think about the Christmas menu…

 

Have a wonderful holiday season!

 

 

HAYASHI RICE

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Every time I am  asked what my favorite Japanese dish is,   I couldn’t answer because there are tons I could choose from.

Most of you think Japanese food is VERY Japanese such as sushi, sashimi and miso soup. Even though I could or would eat sushi or sashimi every day, of course, we do have more varieties of dishes.

Some Japanese dishes may not be traditional, but they are VERY Japanese  in a sense and very popular like tonkatsu. We call Japanese dishes influenced by western dishes as YOSHOKU, which literally means western food.

We Japanese like yosyoku.   We have Japanese style hamburger steak (we eat this with rice! but often with a fork!) , omu-rice (omelet rice -pilaf covered with egg), menchi katsu (minced beef croquet) ,korokke (potato croquet), and karaage (Japanese style fried chicken).   I think I could call them as Japanese food even though they are not traditional.

In the previous article, I introduced CURRY RICE.  It is one of the popular yosyoku.  If you use store-bought roux, it is so easy to make it and it is foolproof. (we also could make this without store-bought roux,  here.)

We have another similar dish which we could use store-bought roux .

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(This was our Thanksgiving table.)

The Thanksgiving was over, and I had been using my cooking brain at full power, so I need to rest my brain.

OK, I have to use this!

I reached the HAYASHI RICE roux box in my pantry.

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WHAT IS IT?

Are you familiar with hashed beef?

That is HAYASHI RICE in Japan.  We modified in our way.

When hashed beef came to Japan,  Japanese people couldn’t pronounce HASHED well, so we call HAYASHI  instead of hashed.

(There are other stories about the origin of the naming, but this is the most common one.)

 

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Like Curry Rice, this dish always comes with rice, and we eat with spoons.

Today I would like to introduce this dish briefly, but I would like to make this dish in my way, not in typical Japanese way.    I may not be able to call my dish  “hashed” beef since I use a block of meat, and also I modified this with some ingredients which don’t appear on the instruction on the box.

Anyway I will show my way!

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Ingredients

  • any brand’s HAYASHI RICE roux
  • about 3 lb of beef chuck roast, trimming and cubed by 1 inches
  • 1 28oz can of whole tomato
  • 2-3 medium size  onion, sliced vertically
  • 3-4 carrots, peeled and cut diagonally
  • 1/2 head of cauliflower
  • brown mushrooms
  • 1 cup of green peas (frozen)
  • thyme
  • 1 cup of red wine (depends, I explain it below)
  • black pepper
  • hot sauce (optional)
  • Japanese rice

 

Let’s start!

First sprinkle salt and pepper on the meat, and then brown the meat by several times.  Don’t overcrowd the pan!  Set aside the meat on the plate.

Use the same pan, saute the sliced onion and carrot.  When they get soft, add the browned meet together with dripping on the plate.

According to the box, we need about 30 oz of water, but I want this dish to be flavorful, so I try not to use pure water.  I am going to use the juice from the can of tomato, so I drained it, and I use it as a part of the liquid required.  Also I want this stew to be rich, so I am going to use red wine.

I scaled the juice and the wine, and make it match to the required liquid quantity.  Add the mixture of the juice from the can of whole tomato and red wine, and scrape the bottom of the pan to take off UMAMI flavor.

Then add the tomato and thyme.

Once it boils, turn the heat low ,and close the lid and simmer about 1 hour.

 

 

Then add mushrooms and cauliflower florets.

I like cauliflower a lot, especially in this kind of stew. They get sweet and tender.

Continue cooking with the lid closed for 30minutes.

Turn off the heat.

Add green peas, and then break the roux and put them into the pot.

Stir gently.

Then turn on the heat low and continue cooking about 10 minutes.

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TA DA~!

Does this look delicious or what?

After 15 years of the life in the US, I found the Japanese food is sometime too sweet, so I add some acidity (wine and tomato) to this HAYASHI RICE, and add hot sauce if you like ( I like!) before serving.

 

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Usually we use thinly sliced beef and only onion in Hayashi Rice, so it doesn’t take much time to be cooked, so if you are in a hurry, Hayashi rice could be your choice!  You could find this roux at Asian grocery stores.

It goes well with bread , so you don’t need to have rice, but this is Japanese food, so we need GOHAN!