Tag Archives: daikon radish

daikon-radish-bites

From the Archives: Daikon Salmon Bites

I found this recipe on the former Japanese food blog ごはん便り from すずキッチン  now called Yunanairo.  I was really excited to make these because of the light flavor of the sauce.  I’ve renamed the recipe as well.

Daikon Salmon Bites (サーモンと大根の甘酢漬け)

ごはん便り from すずキッチン

2cm of daikon sliced 1-2mm thin
75 grams
sashimi grade salmon
1-3 green onions (this depends on your tying prowess – I needed more than three)
dash of salt
4 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1
togarashi (dried hot pepper)
a little more salt

Sprinkle the daikon slices with salt and let sit until limp enough to wrap around salmon.  I was multitasking at the time and left them for about twenty minutes.  Wash off the daikon.  Cut the salmon into as many pieces as you have daikon slices.  Place each piece of salmon in the center of a slice of daikon, wrap the daikon around the salmon and tie with a piece of green onion.  I sadly have no tips for not breaking the green onions mid-tie.  When you have finished all of the tying, put the rest of the ingredients in a saucepan and bring to a boil.  Turn off the heat once the sugar has dissolved.  Place the daikon salmon bites on a plate that can hold at least 5 tablespoons of liquid and pour the contents of the sauce pan evenly over the bites.  The outside of the salmon may cook slightly and it gives a good flavor.  The original recipe appears to cool the sauce first but I wanted the slightly cooked salmon flavor.  Serve when ready.  The salmon needs to be eaten that day and should not be left out for any given time.

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Buri Daikon Plus

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So it looks like fall is equivalent to Japanese food in my brain. I’ve basically been eating only Japanese food for a week. I had a craving for nimono (vegetables boiled in a soy sauce-based sauce). I found this buri daikon recipe and only changed one thing  (besides adding tons of veggies)- I decreased the amount of cooking sake to 20mL from 120mL as that was all I had.

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On the menu that night was the nimono, miso soup with kabu (turnip) slices and greens and rice topped with garlic sesame.

Buri Daikon Plus

based on this recipe (Japanese)
Serves four

400g Japanese amberjack (buri/ぶり/鰤), cut into large chunks
1/2 daikon radish, cut into thick slices and quartered
1 carrot, cut into thick slices and halved
1/2 block devil’s tongue jelly (konyaku)
2 satoimo (taro) quartered
50g bamboo shoot, halved and sliced
4 shitake mushrooms, halved if large
15g ginger slices

300mL water (original recipe calls for 180mL)

20mL cooking sake (original calls for 120mL )
1 teaspoon kombucha granules (昆布茶)

40g sugar (the origial recipe calls for ざらめ which looks like is sugar)

60mL soy sauce
1 tablespoon mirin (add at the end)
1 tablespoon cooking oil
 
Rinse the fish in boiling water, just until the color changes, and set aside. Heat up the cooking oil in the pot you will use for stewing. Saute the daikon pieces for about three minutes. Don’t let them get too brown or they may turn bitter later. Add everything but the mirin and bring to a boil. Reduce heat and simmer, covered, for about thirty minutes. Add the mirin and simmer for a few minutes. Taste and adjust seasonings. This makes a great side dish throughout the week.