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Japanese Braised Daikon with pork(rec n pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Jan 09, 2008 11:02 am    Post subject: Japanese Braised Daikon with pork(rec n pic) Reply with quote

Thanks to Reirei's advice on how to do this, I have successfully cook this again last night for dinner.

But I didn't have pork and used fresh bacon bits and it was really flavourful. The other version I did was for Vegetarians with no meat.
yummy


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.

You can use pork belly for this too. Bacon bits tend to be more oily so you may need to scoop out the liquid fat after its cooked.
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The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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pepperino
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Joined: 03 Dec 2007
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PostPosted: Wed Jan 09, 2008 11:45 am    Post subject: Reply with quote

Hi Gina

I cooked this for dinner last nite, but the vegetarian version cos yesterday was the 1st day of the lunar month and my mum and I go vegetarian. Mine turn out salty, i think the soya sauce i bought from Daiso is really salty and hte colour very dark too, unlike yours. May I know wht soya sauce do you use? The radish is very nice though.
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Reirei
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Joined: 27 Jul 2007
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Location: Singapore

PostPosted: Fri Jan 11, 2008 3:05 pm    Post subject: Reply with quote

Hi Gina

No worries. Smile love
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Reirei
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Joined: 27 Jul 2007
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Location: Singapore

PostPosted: Mon Jan 14, 2008 10:39 am    Post subject: Reply with quote

This is my version. My breakfast this morning. I added beef and 'tang hoon' (a.k.a. Harusame).

Pepperino, my recipe is rather similar to Gina's. Except, I used about 75ml of Japanese soy sauce and used dashi stock instead of water. I added 3 tbsp of sake, 2 tbsp of sugar to the stock while simmering. At the end I added 1 tbsp of mirin. You may need to add some more water if the stock is drying up too fast. By the way, I cooked this using soy sauce from Daiso and found it to be alright, not that dark, not that salty.

Hmm.. looking at the picture.. found the hidden mickey yet?? grin

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Gina
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PostPosted: Mon Jan 14, 2008 10:43 am    Post subject: Reply with quote

rei

you very funny..I found the hidden mickey. Got prize for me? grin
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Gina

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Reirei
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PostPosted: Mon Jan 14, 2008 10:58 am    Post subject: Reply with quote

Gina

Ok lah.. reward you with another recipe for pickles using miso, can?? grin
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Gina
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PostPosted: Mon Jan 14, 2008 1:45 pm    Post subject: Reply with quote

Reirei

can, can. Thank you so much. by the way, me making fermented rice this week so i can do the other pickles recipe you posted. yummy
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Gina

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nsdmy
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Joined: 22 Nov 2005
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PostPosted: Sat Jan 26, 2008 8:09 am    Post subject: Reply with quote

Gina/Reirei, thanks to both of u. I have always loved this dish. Here's mine;



However, some parts of my daikon was a little bitter. Why is that so?
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Reirei
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Joined: 27 Jul 2007
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PostPosted: Mon Jan 28, 2008 9:55 am    Post subject: Reply with quote

Hi nsdmy, I am not sure why radish taste bitter at times but I do know a method of getting rid of it. When you boil the radish, boil it together with a handful of rice for 10 mins. After that, discard the rice and the water. Start afresh with dashi stock/water and seasonings. This is what the Japanese usually do when they cook this dish but I find it abit wasteful to discard the rice so I seldom do it this way. :p
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nsdmy
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Joined: 22 Nov 2005
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PostPosted: Wed Jan 30, 2008 10:35 am    Post subject: Reply with quote

Hey Reirei,

Thanks for the tip, Very Happy Will try this next time.
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fishandrice
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Joined: 06 Nov 2007
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PostPosted: Wed Jan 30, 2008 10:41 am    Post subject: Reply with quote

hi ndsdmy!!! exercise

Hmmm..to be honest I've never made anything with radish before :X
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PutuPiring
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Joined: 19 Aug 2005
Posts: 426
Location: Canada

PostPosted: Wed Jan 30, 2008 11:42 am    Post subject: Reply with quote

I made this today , no meat just dashi, soysauce ( I use Yamasa low sodium) a piece of wakame, sake, pinch of sugar. Initially it tasted a bit bitter then I added that little bit of sugar and simmered longer and the braising liquid and daikon became mild and slightly sweet. I cut mine into 2 inch logs. Thank you , its refreshing.
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