Recipe: Delicious Simmered Kiriboshi Daikon and Cabbage

Simmered Kiriboshi Daikon and Cabbage. Simmered Kiriboshi Daikon, like many recipes on Just One Cookbook, are commonly cooked dishes in Japanese homes. They might not be the stars on Japanese restaurant menus, but they the healthy, delicious foods that are eaten daily by Japanese families. True, authentic, Japanese dishes that are at.

It is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu). Serve this dynamic side dish with a variety of Japanese meals - it can be enjoyed at room. Drain the daikon in a sieve. You can have Simmered Kiriboshi Daikon and Cabbage using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Simmered Kiriboshi Daikon and Cabbage

1. It's 35 grams of Kiriboshi daikon - dried shredded daikon radish.
2. You need 3 slice of Bacon.
3. It's 1/4 of Cabbage.
4. You need 1/2 of Carrot.
5. Prepare 1 of cube Soup stock bouillon cube.
6. It's 1 tsp of ☆Mirin.
7. It's 2 tsp of ☆Soy sauce.
8. It's 1 tsp of ☆Honey.
9. Prepare 2 1/2 cup of Water.
10. You need 1 of Mustard.

Add the chicken and daikon, and reduce the heat to its lowest point. Suchen Sie nach Simmered Kiriboshidaikon-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion. simmered Kiriboshi-daikon. s. Staples of the Japanese Kitchen: Simmered Kiriboshi-Daikon. Cabbage and soy bean paste soup ("baechu doenjang guk").

Simmered Kiriboshi Daikon and Cabbage instructions

1. Reconstitute the kiriboshi daikon in water for 10 minutes before straining. Cut the bacon and cabbage into 1 cm cubes. Julienne the carrots..
2. In a pan, add the ingredients from Step 1, the bouillon cube, water, and the ingredients marked with a ☆. When it reaches a boil, cover and simmer on low for about 15 minutes until the broth is absorbed..
3. Done! (For adults, enjoy with mustard.).

Bevel edges of each slice to prevent the edges of the daikon from breaking up while cooking. Pobierz to zdjęcie Japanese Traditional Cuisine Simmered Kiriboshidaikon teraz. Szukaj więcej w bibliotece wolnych od tantiem zdjęć stockowych iStock, obejmującej zdjęcia Aburaage, które można łatwo i szybko pobrać. Daikon (大根, literally 'big root'), Raphanus sativus var. longipinnatus, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves. Cover and cook, turning and rotating daikon occasinally until daikon is completely tender and colored all the way through Carefully remove daikon with a slotted metal spatula.