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.
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.
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.
Marinate in Koji (Shio-Koji) is one of the best way to receive benefit from Koji. ( I believe )
When I eat this marinated in koji chicken karaage (Tatsuta age) first time,
I was so surprised how soft and yummy it was.
What you need to do is just marinate chicken in Shio-koji over night.
This one step makes so much difference of your Karaage or Tatsuta age!!
Cut chicken breast or chicken thigh into bite sized pieces.
Then marinate in Shio-Koji for over night or for 1 day. Preparation – done!
Start cooking ! Pour soy sauce.
Add chopped ginger. (If you like, garlic will work, too)
Then mix well and let stand it for about 10 -20 min.
Coat the chicken with potato starch or flour.
Deep fry them in oil until it becomes golden colour.
(Oil temp : 170 – 180°C)
Enjoy the fantastic Koji effect !!
It’s so nice and soft, juicy and tasty.
It stays soft even it become cold, so it is good for lunch box, too.