Shio-Koji Daikon Steak !

This is really good.
If you have Shio-Koji, please try.
Daikon(White radish) become so sweet and so juicy in just few steps.
It might be my favorite Daikon dish.

Step 1: Cut Daikon.

I used only upper part, because this part is sweeter than lower part.

Cut into about 2cm – 3 cm.

Step 2: Steam them first.
If you have steamer, you can use it.
I don’t have it, so I used normal pan with bit of water.

Step 3 : Prepare marinade sauce. Only 2 ingredients.
Shio-Koji & Soy Sauce.

Shio-Koji (2 table spoons)

Add soy sauce (2 tea spoons)

Then mix well.

Step 4 : Marinade Daikon with this shio-koji soy sauce.

Step 5 : Pan grill them!!

For both side until it become golden.

That’s all. Easy huh?
It’s worth trying. Really yummy. Hope you enjoy this Daikon Steak!!

Simmered daikon & salmon. What a great combination

Daikon is one of the great veggies to cook so many different ways.
It goes well with other veggie, also fish and meat.
This is one of the recipe from “with fish” version.

Here is Daikon.

Cut into small pieces, shape you like.

Put them into the pan.

Add some water.

Add salmon!
I normally use marinaded salmon with Shio-Koji,
but you can use simple salmon, of course.
Salmon fillet is pricy, but you can buy the other part than fillet.
Sometimes near the bone, near the head and near the fin.
It is cheaper and yummier.

Slowly cook.

Add seasoning. Soy sauce and Mirin. Cook for 10-15 min.
(until Daikon become soft)
(Try adding Shoyu-koji if you have. It gives more umami)
If the salmon is unsalted salmon, add salt, too.
(You can use Shio-koji in stead of salt)

Leave it until cool down.
While it is cooling down, the taste goes into daikon.
Daikon will contain all umami and yummy taste from the soup.

This looks still young.
Believe me, it become more yummy next day!!
So…it’s good to make a lot at once.
Hope you enjoy Daikon dishes.

Bettara-duke ~Daikon Sweet pickles by Ama koji~

Bettara duke is Japanese famous sweet Daikon pickles.
If you have Ama koji (Sweet koji), you can make it at home easily.

It is nicely naturally sweet !
Yuuuuummmmmy.

This is how to make Bettara-duke. (べったら漬け）

Cut Daikon.
Of course, you can peel its skin. I just prefer to eat vegetable with skin!

Put salt around cut Daikon.

Put them into a container.

Then put weight on the Daikon.
Mmm, I didn’t have proper weight, so I changed to cans.
With this weight and salt effect, Daikon will start releasing water from Daikon itself.

Can you see water? I didn’t add any water, it is the water from Daikon.
(It takes one or two days to have water like this)

When water comes to the top, then you can take Daikon out from container.

Now use Ama-koji (Sweet Koji) as pickling sauce.
Pour prepared Ama-koji into container. (Or you can get Ama-koji from Asian shops)
(This time, I added little bit of Mirin, that is why this pickling sauce looks little bit brown)
Then put the Daikon into the pickling sauce.

In this pickling sauce, you can add chili or Konbu for more deep taste.

Wait one or two days. Ready to eat!
Fermentate gradually, then Daikon become really yummy pickled Daikon!
Enjoy fermentation healthy & yummy life!!

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