Tuesday, November 8, 2011

Curry Daikon Meshi (Takikomi Gohan) - Video Recipe

Daikon Meshi (radish rice) is basic and popular Japanese home-cooked meal. It is usually flavored with dashi broth and soy sauce but I added curry powder to make it more tasty and delicious!!!


http://www.youtube.com/watch?v=mihL-AD7CK8

Currently 50 people photo reported me and said it was good. Please scroll down the page to view the photos.
http://cookpad.com/recipe/286505

Also, this idea adding curry powder to Daikon Meshi was broadcast on Nippon TV's TV program called Zoom in Saturday on 10/29/2011!

10月29日ズームイン!!サタデー「ジャスト!!日本」のコーナーのズムサタ的モリスケとアズ—の大冒険「アイデア満載!炊き込みごはん編」でこの「カレー大根めし」の作り方が紹介されました☆
http://www.ntv.co.jp/z-sat/just/2011/10/29/



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Curry Daikon Meshi

Difficulty: Easy
Time: 10min + rice cooking time
Number of servings: 4

Necessary Equipment:
suihanki (Japanese rice cooker)

Ingredients:
2 cups uncooked Japanese rice (short-grain rice)
200g (7.0oz.) Daikon (Japanese radish)
1 Aburaage (fried tofu)
120cc Yamaki Mentsuyu (2 times concentrated soy sauce based broth)*
2 tsp. curry powder
400cc water*
cooking oil
parsley flakes (or chopped Mitsuba leaf (Japanese wild parsley) or chopped Daikon leaf)

Directions:
1. Wash rice and drain well. Immerse Aburaage (fried tofu) in hot water, drain and wrap in paper towel to remove any excess oil and water, then cut into thin strips. Cut Daikon into sticks (about 2-inch-long is better because it can break easily when cooked).
2. Heat cooking oil in a deep pot and lightly stir-fry Daikon and Aburaage (fried tofu) . Then season with Yamaki Mentsuyu and curry powder. Add rice and mix well.
3. Place the seasoned rice and 400cc water in a Japanese rice cooker, close, and press start to cook.
4. When it's done, do not open and let it steam for about 10 minutes.
5. Open, mix well, and serve. Sprinkle parsley flakes if available.

* You can substitute Yamaki Mentsuyu with: 2tbsp. soy sauce, 2tbsp. sake. 2tsp. sugar. And add 400cc dashi broth instead of water.

レシピ(日本語)
http://cookpad.com/recipe/286505
http://cooklabo.blogspot.com/2011/11/blog-post_08.html
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Enjoy!

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