|
Measure Spoon |
|
Tablespoon |
15mL |
|
Teaspoon |
5mL |
|
Cup |
200mL |
|
 |
|
<Ingredients> |
|
Recipe's condiments |
Ground Chicken/Pork |
|
Daikon (Radish) |
Dry Konbu |
|
Aka-miso |
Yuzu-skin |
|
Ginger |
|
|
|
Furofuki Daikon is simmered Daikon radish.
It is simple to make and has very natural taste.
This recipe is for Furofuki Daikon with Soboro-Aka-Miso Sauce.
You can enjoy Soboro-Aka-Miso Sauce without meat. |
|
Recipe & Recipe's
condiments |
|
15 |
Dashi
jiru
[?] |
|
1 |
Hon-Mirin
[?] |
|
1 |
Soy sauce-Usukuchi
[?] |
|
6 |
Miso-Aka
[?] |
|
4 |
Dashi
jiru
[?]
or Water |
|
4 |
Hon-Mirin
[?] |
|
2 |
Sugar |
|
1 |
Sake [?] |
 |
Peel the Daikon and cut into 1 1/2 in
(4cm) thick.
Cylinder shape looks better . |
 |
Boil the Daikon with rice-rinsed water
or with regular water.
Boil until tender. It takes time.
To check if it's tender, stab a bamboo skewer through the core.
And then drain the hot water. |
 |
Put
all of Recipe1's condiments, a piece of Konbu, and Daikon in a pot.
Simmer it about 15 minutes. |
 |
At the same time,
heat a pan and add a teaspoon full of
vegetable oil.
Add the ground chicken or pork in the pot and stir fry them until
cooked.
Add a small amount of grated ginger
and
all of Recipe2's condiments
in a pot. Heat it up.
Don't burn the sauce!
Now, Soboro-Aka-Miso sauce is ready. |
 |
Place the prepared daikon on a plate.
Pour the Soboro-Aka-Miso sauce over the Daikon and serve.
Decorate with yuzu-skin. ( Optional ) |
|
|
