Japanese Braised Daikon - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Japanese Braised Daikon (/showthread.php?tid=104152)

Japanese Braised Daikon - Gina_Choong - 07-15-2010 I didn't have pork belly when I did this dish. So I used streaky bacon and chop it up to make this. This was a side dish we always have whenever we ate at a Japanese restaurant in Singapore. Its often served slightly cold. And I learn the basics from a friend who once studied and work in Japan for several years before returning to Singapore. Really easy to do.. Ingredients 1 large daikon(radish) 100ml Japanese soy sauce 50ml Mirin 500ml water 50g bacon bits 50g sugar Method 1. Peel daikon and cut into thick chunks. 2. Heat up a claypot with rest of the ingredients till it boils 3. Add daikon slices and leave it to cook till it boils again. 4. Once it starts boiling, turn heat to low. 5. Cover the claypot leaving a small hole and simmer for 1 hour over low heat. 6. Serve warm. Re: Japanese Braised Daikon - Gourmet_Mom - 07-15-2010 "Its often served slightly cold." Sounds good in this heat. And luckily I've seen this veggie at the grocery in town. I'll have to give this a try. Thanks, Gina! Re: Japanese Braised Daikon - Mare749 - 07-15-2010 Sounds delicious, Gina. I have a feeling we are going to learn how to use all kinds of interesting foods with you in our midst. Thanks! Re: Japanese Braised Daikon - Gina_Choong - 07-15-2010 Maryann I am into healthy cooking and also healthy baking now. Been very ill for 2 years and my doctor is scolding me..! I have to re-work all my family favourites and cook wholesome, yummy food and still very healthy at the same time. Re: Japanese Braised Daikon - cjs - 07-15-2010 I'm sorry to hear you have had a bad couple of years, health-wise, Gina, but with healthy recipes you kind of had a head start with those wonderful ideas you had when your daughter was watching her weight. This sounds very tasty, Gina and I bet some diced up pork belly cooked in hoisin will be very good added to it. Thanks for posting. How timely is Gina's arrival for you, Daphne with your cookbook choices for this month! Re: Japanese Braised Daikon - Gourmet_Mom - 07-15-2010 I know! Are you talking about the Charcuterie? Gina, I've finally found a source for pork bellies. Got any goodies? And if your friend has some tips about sushi, I'm going to be playing with that, too. Re: Japanese Braised Daikon - DFen911 - 07-15-2010 I don't have a clay pot, would a standard pot due? Or is there a specific reason to use a clay one? Sounds like a perfect recipe for light eating Re: Japanese Braised Daikon - Gina_Choong - 07-15-2010 Claypot is used because it retains the full flavour of the dish. If you use a metal pot, the taste is more metallic. As long as the pot is not made of metal, its fine. You can use those casserole pot or slow cooker.