Japanese Daikon means "big root", is a large white radish that is especially rich in vitamins and minerals. Scientific studies have proven that the Daikon contains enzymes that promote digestion.
Rice mixed with basil
Ingredients: 200 g. •
• 200 g. (approx.) of red beans
• 3 carrots 2 leeks
• • • 1 white onion 1 green pepper
• 1 handful of fresh basil • 1 piece of
radish 'Daikon "
grass Sal • •
pure olive oil first cold pressing.
Preparation: If you do not have
radish can be replaced by a piece of kombu seaweed, dulse, or from which they prefer, if we do not have algae can make the recipe without them, but these mineral ingredients provide very necessary and therefore included. If algae are not only necessary to add salt.
Beans can be either natural or boat, in the latter case which is perfect when you have time, we must let the beans soak in all night, and bake throw the cooking water.
In a saucepan put the vegetables (carrots, leek, onion, radish, pepper and basil) menudito all very cut and covered with a couple of glasses of water (never tap , water carafe). Add a dash of oil and some salt grass.
Is brought to a boil, lowered the heat and continue cooking. Add the cooked beans and correcting water that will be required to cook rice, which is incorporated as a boil again. Test for salt, add if necessary. A very tasty variation is to replace the basil for cilantro.
NO SHIOYAKI - mackerel fillets on the grill
Ingredients: • 2
loins mackerel, skin on Salt
• • 100 g. grated Daikon, also known as mooli.
• 2 teaspoons soy sauce
Heat the grill or broiler. Cut the loin in half, salarlos and leave for 5 minutes. Wash the pieces of fish after the salt in cold water, dry them with absorbent paper. Give art a few cuts to the skin but not through the meat. Roast until fish is lightly browned. Place each piece on a single source, with the skin side up. Lightly squeeze the juice grated radish. Montoncitos form four, one for each source. Eating with the right tool, ie sticks, putting a bit of horseradish on each slice.
Daikon fried rice
• 400 g short grain rice • 1
white radish (Daikon), root and leaves
• 250 cc bonito broth (Dashi)
• 2 tablespoons soy sauce 2 tablespoons Japanese
• sesame oil • Salt
wash the rice until the water comes out clear and what we miss in a pan with about 600 cc water to live fire until it boils. Rioja rioja cover and place over low heat, letting it cook for a quarter of an hour. Then, the fire climbed up to about twenty seconds, remove the pan and let rest for an hour without uncover.
Separate the leaves of horseradish. Peel the radish and cut it into slices. We wash the leaves well and grossly picamos, stem included.
In a large skillet heat the sesame oil and sauteed the leaves of the radish slices with, for about five minutes, until they become tender. Pour the broth bonito, soy sauce and a pinch of salt and let cook until the liquid evaporates.
Divided the rice into bowls and serve with fried radish on top.
Daikon Sauce Kiwi
Ingredients: 300 g •
• • 4 sheets mitsuba
• 1 handful of chopped nori strips
For the sauce
• 2 kiwis, peeled and crushed
• 1 / 2 teaspoon mirin
• 4 tablespoons rice vinegar
• 1 tablespoon brown sugar • 1 pinch
peels were washed and the Daikon, sprinkled salt japonesa.Corte the ends to form a cylinder and then split in half lengthwise and cut into cubes of one centimeter per side. Kiwi Salsa, mix all ingredients with a batidora.Coloque the sauce in the center of the Daikon platos.Coloque a little to one side and sprinkled with nori cut into thin strips.
• 3 teaspoons miso
• 3 young garlic
• 1 onion • 1 pinch of dried turnip Daikon
• 1 tablespoon wakame seaweed
• 2 pieces of about 5 cm2 wakame seaweed
grated fresh ginger 1 teaspoon soy sauce • 1
• virgin olive oil.
kombu seaweed was soaked in a liter of water every night. The next day is also set to soak Daikon turnip dry for about seven minutes. After this time, drained and cut into small pieces. Also chop the garlic is tender and the onion, wakame seaweed is soaked for 15 minutes and drained.
Then lightly fry the garlic in a sweet little olive oil first cold pressing until soft. Add broth of kombu seaweed and baked, remove from heat when boiling, as if boiled too long the flavor deteriorates. It also adds the chopped onion and turnip Daikon. When both ingredients are soft add the wakame seaweed, soy sauce and fresh grated ginger.
At the last moment withdrew the seaweed kombu and add the miso. Those wishing to obtain a more intense flavor can add miso to taste.
Daikon soup, wakame and Sitaker
Daikon dried wakame seaweed
• • •
Sitaker mushrooms carrots onions
• • •
Cut onions into half moons, thin sliced carrots, wakame seaweed into pieces of 2 cm. Bring to boiling water and add the onions, carrots, wakame, lentils, mushrooms and Daikon Sitaker.
After 1 / 2 hours add noodles and cook 7 minutes. Before serving dessert, add a tablespoon of miso per serving.