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Ингредиенты
- 7/8 lb Japanese radish (daikon)
- 1 sqr kelp (kombu), abt 6" square
- 2Â 7/8 ounce white soy bean paste (shiro-miso)
- 2 Tbsp. white sesame seeds
- 1Â 1/2 Tbsp. sugar
- 1 Tbsp. Japanese rice wine (sake)
- 4 Tbsp. fish kelp-flavored stock (nidashijiru)
- 1Â 3/4 ounce grnd chicken
- 1/2 Tbsp. salad oil
- 1 lrg flat Japanese mushroom (nama-shiitake)
- 2Â 1/8 ounce red soy bean paste (aka-miso)
- 2 Tbsp. sugar
- 1/2 Tbsp. sake
- 3 Tbsp. water
- 1/2 x citron (yuzu) peel
- 2 lrg pickled unripe Japanese plum preserved in
- Â Â salt (ume)
- 2Â 7/8 ounce white soy bean paste (shiro-miso)
- 1 Tbsp. sugar
- 2 Tbsp. sweetened cooking sake (mirin)
- 3 Tbsp. kelp-flavored fish stock
Инструкции
- Boil Japanese radish: Wash Japanese radish, cut into 1 1/4- to 1 1/2-inch thick rounds and remove thick skin. Peel very thin strip from edge of each slice; make a shallow crisscross on one side of each slice. Boil in water which was used to rinse rice. Turn off heat before radish becomes tender.
- Put kelp in pan and arrange Japanese radish over it. Cover with water and cook till soft. To test, insert chopstick.
- Prepare sesame-miso topping: Toast sesame seeds; grind well in Japanese grinding bowl with pestle till seeds give off delightful aroma. Put shiro-miso, sesame seeds, sugar, sake and stock in pan; mix well over low heat till smooth.
- Prepare chicken-miso topping: Heat salad oil in frying pan and stir-fry grnd chicken, stirring constantly to prevent chicken from sticking together. Add in minced Japanese mushroom and stir-fry. Add in aka-miso, sugar, sake, water and cook over low heat, mixing well. Add in grated citron peel.
- Prepare plum-miso topping: Wash ume, chop with knife and mash. Put shiro-miso, sugar, sweetened cooking sake and stock in pan and cook over low heat, mixing well. Add in ume and mix till smooth.
- Serve diakon and toppings on separate plates; spoon favorite topping over Japanese radish at table.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 163 | |
| Calories from Fat 49 | 30% |
| Total Fat 5.69g | 7% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 20mg | 7% |
| Sodium 94mg | 4% |
| Potassium 374mg | 11% |
| Total Carbs 18.91g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 16.04g | 11% |
| Protein 6.76g | 11% |
