Japanese home dish | Cooking With Koji

Japanese home food.
It’s mum’s taste, healthy & yummy.

“Kiriboshi” means, “cut” and “sundry” in Japanese.
When you harvest lots of Daikon in winter,
people cut and dry Daikon. This will be “Kiriboshi Daikon”
It’s a great preserved food!!

Every year, my dad make Kiriboshi daikon by his daikon from his farm.
It is such a peaceful moment to see cut Daikon in the garden.

But of course, you can buy it from Asian grocery store.

Now, how to cook Simmered Kiriboshi Daikon.

First, soak them in the water.

Until it become like this. Then drain.
**Keep the soaked water ==> you can use as Dashi.

Cut other ingredients.
-Carrot
-Fried tofu
-Shitake mushroom

Place some oil into the pan and stir Kiriboshi Daikon and vegetables.

Stir a few minutes, then pour soaked water as Dashi.
If soaked water was not enough, use Katsuo dashi or Kombu dashi.

Then add some koji seasoning.
Mirin x 2 table spoons

And soy sauce x 1 – 1.5 table spoons

Put the drop-lid for simmering.

Cook it for 10- 15 min.

Teda~.
This is Japanese home food. Mum’s taste.

Fish actually goes well with miso.
Especially, a little bit of sweet miso.

Simmered mackerel in miso is one of the famous Japanese home dishes. Taste of mum!
The other day, I’ve got Spanish mackerel, so I tried to simmer it in miso,
it goes well, too!! Do you want to try it too?

Cut the spanish mackerel into bite size pieces.

To get rid of smell of the fish,
blanch the fish by pouring boiled water.

Then soaking in iced water.

Cut spring onion, 4-5 cm long.

In the pot, place water (1/2 cup), sugar ( 1.5 table spoon), Sake (2 table spoon) and bring it to boil.
Once it is boiled, put the fish in. Then add a little bit of soy sauce (1/2 table spoon)