Tuesday, June 2, 2009

Daikon

Today, I received a happy comment that my blog visitor has tried my Buri Daikon (Japanese amberjack or yellowtail simmered with daikon) and it came out pretty tasty :)

I am glad to know that my translation wasn't bad. Plus, I am happy to know my recipes are of help!!!

Speaking of daikon, I never knew it tastes bitter even if you par boil it with kome no togijiru (a cloudy rice water that you get when you wash rice). I searched online about it and found that the sharp taste of daikon (when raw) brings out the bitter taste when you boil. How interesting! So if you get wholly sharp daikon, it comes out very bitter X( Maybe I was just lucky that I haven't bought the sharp ones! Choose heavy daikon, which means juicy and sweet!

By the way, daikon is in season from autumn to winter, so there is less chance to get very sharp ones at that time ;) As you may know, the middle part of daikon root is soft and sweet, so it is well-suited to simmer, like Buri Daikon. The top part is much sweeter, so it is good for salad! The very bottom is sharp, so you might want to use for grated radish.

That's all for today.

It is brilliantly sunny outside! How nice!!!
I don't have a plan to go out, though...

See ya ;)

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10 comments:

  1. Ochi,

    I never knew there are so much about radishes..

    Normally,I just bought it without really see thru it's shape..

    I love radish's soup..My mum very pro in cooking this soup..Maybe I should learn some skill from her first.

    Anyway,thanks for your info about radish.

    ReplyDelete
  2. Kombanwa.

    That's the time,when we had a heavy rains here in davao.
    and those chair,is infront of our main door.

    Thank you always ochisan!

    ReplyDelete
  3. Thanks for sharing ochisan!
    I learned so many things from you.

    when i had my first vacation in japan,i really had shocked watching those daikon in your country,very big!
    i can't imagine,how small our daikon here.

    ReplyDelete
  4. Thanks for the info. Feel so special you researched daikon information for me.... :-)

    I am still discovering your blog and reading old posts. See that you win a lot of recipe contests and prizes. Very impressed! Keep up your good work. Have a good day!

    Jenn

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  5. Hi Ochi,

    I buy daikon yellow radish it's like pickled radish. I love it, and haven't had it for awhile. We need to travel back to oriental food store, I finished my sheet seaweed tonight for dinner! I told my husband I need to get more, and will pick up daikon radish too! Nice and crunchy to munch on! I bet they would be excellent in soup!

    ReplyDelete
  6. Hi jose,

    Your mom's soup sounds delicious.
    I know your mom is pro ;)
    Your mom's CNY dishes were awesome!!!

    I'm glad you find my post helpful.

    ReplyDelete
  7. Hello merce-san,

    Your home looks big and nice.
    You have to show me more!!!
    He-he ;)

    ReplyDelete
  8. Hello again merce-san,

    How small in your country?
    You have to show me that as well ;)

    ReplyDelete
  9. Hi Jenn,

    It is my pleasure :)

    Once again, I am simply happy that you left a feedback for my recipe!

    Thank you!!!

    ReplyDelete
  10. Konnichiwa jo,

    The yellow pickled radish is Takuan!
    There is a recipe for Takuan. Maybe I'll try it someday!

    Do you grow daikon as well?!
    I like it in miso soup ;)

    ReplyDelete

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