Stir Japanese daikon radish soaked in delicious taste
It is crispy and delicious! Definitely you want to make regularly. It’s delicious even when it’s cold
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients(For 1 serving)
- 1/2 Japanese white radish (Daikon)
- 1/2 Carrot
- Cooking sake (2tbsp)
- Sweet cooking sake (Mirin) (2tbsp)
- Soy sauce (2tbsp)
- Sugar (2tsp)
- Ichimi or shitimi(nanami) if you like
How to make
- Cut radish and carrots, stir in a pan
- Add cooking sake, sweet cooking sake and evaporate the alcohol.
- Add sugar.
- When the vegetables are soggy, add soy sauce, stir lightly then cover.
- When it reaches the desired hardness, it’s done!
Point
- Basically, Japanese food is seasoned with sweets first.
- Cooking sake and Sweet cooking sake change to sweetness when the alcohol evaporate.
- It’s delicious even when it’s cold, so it’s perfect as a side dish for lunch!
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