If the above video doesn’t load for you, click here to see it on TikTok! The first time I went to Vietnam with Son, was a decade ago, and I was still terribly picky. I hated cilantro, which was in EVERYTHING, and so I spent the majority of the trip…
‘CRUNCH! CRUNCH!’, it makes a loud sound as you bite these pickled Daikon (White Radish). How to make them extra crunchy? You dehydrate them before marinate. In the region where I grew up, whole Daikon radishes are tied on ropes and hung outdoor in the dry cold winter air to…
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Daikon (White Radish) was on special at a local green grocer. I couldn’t resist to purchase some. This dish is one of the dishes I often cook. Today I cooked Daikon with Fried Tofu. Many Australians don’t cook radishes and they don’t know that radishes are delicious when softly simmered,…
When I cooked Italian ‘Osso Bucco’ on the other day, I realised that the Osso Bucco cuts from beef are the meat I used to use for ‘Oden’, a popular Nabe (Hot Pot) dish in Japan. The cuts are very flavourful and meltingly tender when braised. At the moment, I…
‘Mochi’ is often translated as ‘Rice Cake’. It is a rubbery chewy thick paste made of steamed short-grain glutinous rice pounded. There are some easier methods to make ‘Mochi’. This is a very simple savoury ‘Mochi’. Ingredients are Daikon (White Radish), Glutinous Rice Flour and Salt. Because it is so…
On the other day when I was trying to cook ‘Simmered Daikon’ for dinner, I found there was not enough Daikon. I needed more something, so I added Carrots and also Pork for my meat-loving husband. The result was amazingly great, and my family liked it better than Daikon only…
This dish used to look like this dish. I used to always cut Daikon and Pork Belly into large chunky pieces. It takes quite long time to cook until those chunky pieces get tender. Pressure cooker method is good, but I really didn’t want to bother on the other day.…
Namasu is crunchy and fresh with a delightful flavor. It makes a nice side dish to accompany other salads or vegetables. Whilst its not a “salad” in the European context, you could think of it as a Japanese condiment. Ingredients 300 grams daikon, julienned30 grams carrot, julienned1 tsp salt Optional: 1…
“Nimono” is the Japanese word for food that is boiled and seasoned. The taste is very mild and the aroma reminds me of the way my childhood home used to smell when I got home from school. Enjoy! Yield: 2 servings Time: 40 minutes Ingredients 1/4…
Loading… Crunchy, refreshing and tangy, this simple cold salad is usually served during Japanese New Year, symbolising happiness and celebration. Total time: 30mins – 60mins Ingredients ⅓ large daikon½ medium carrot (thick part)1 tsp saltDressing5 tbsp rice vinegar½ tbsp mirin4 tsp sugar¼ tsp salt Instructions Cut the daikon and…
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 thin75 grams sashimi…
