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daikonsteak

daikonsteak

¥1,500 - ¥1,500
¥1,500
¥1,500 - ¥1,500
¥1,500

-About the recipe-

Radish steak is a side dish made by cutting thickly sliced ​​daikon radish and making fine incisions on both sides. It is simmered in advance to take advantage of the ingredients properties of daikon radish and infuse the flavor. Add soy sauce, mirin, sugar, and salad oil to the pickling liquid and marinate the daikon radish to add flavor. Fry it in a frying pan until it becomes fragrant and brown, then add flavor with sesame oil. You can enjoy the unique texture and sweetness of radish steak, and it also looks gorgeous. Add some radish sprouts to add some color to the dish. It takes time to cook, but you can enjoy the carefully finished product and deliciousness. This is a recommended vegetable side dish where you can enjoy the refreshing taste and aromatic flavor of daikon radish.

-About ingredients-

Daikon radish is a traditional Japanese ingredient and is widely used in Japanese cuisine. Due to its characteristic flavor and texture, it is used in a variety of dishes.

Radishes are used both raw and cooked. Raw daikon radish is commonly used as a condiment for salads and sashimi. It has a crispy texture and a refreshing spiciness, and adds an accent to dishes.

Cooked daikon radish is also commonly found in Japanese cuisine, such as in simmered dishes, stir-fried dishes, and pickled dishes. In simmered dishes, the sweetness of the softly stewed daikon radish is brought out by seasoning with dashi and soy sauce. The crunchy texture of daikon radish is used in stir-fries, and it goes well with other ingredients.

Additionally, grated radish is sometimes added to sashimi and tempura. The flavor of grated radish is bright and helps enhance the flavor of the dish.

Radish leaves are also used. Radish leaves have a refreshing bitter taste and can be added to stir-fries and soups to add flavor.

Daikon radish is used in a variety of situations in Japanese cuisine, and is enjoyed for its excellent flavor and texture. As a part of Japanese cuisine, it is a valuable ingredient that enriches the variety of dishes.