Reset your tired stomach after feasting during the year-end and New Year holidays! This is a healthy and delicious sticky grated daikon recipe that's easy to make by simply mixing ingredients. The sticky, gooey texture of daikon, okra, and mekabu is truly irresistible. Enjoy it over rice, or try variations like tofu chawanmushi or grilled mochi. It's also perfect for meal prep and a gentle dish for your body.
Ingredients
Main Ingredients (For Meal Prep)
- Daikon Radish 300g
- Okra 4 stalks
- Mekabu (Seaweed) 2 packs
- Tofu 1 block
- Egg 1
Seasonings
- Salt 1 tsp
- [A] Vinegar 1 tbsp
- [A] Sugar 1 tsp
- [A] Konbu Tea 2 tsp
- Salt a pinch
- [B] Shiro Dashi (White Soy Sauce Base) 2 tsp
Steps
- Peel and chop the daikon radish (300g) into pieces about 5mm square.
- Add 1 tsp of salt to the chopped daikon, rub it in, and let it sit for 10 to 20 minutes.
- Sprinkle a pinch of salt on the 4 okra stalks, rub them with a board to remove the fuzzy bits, rinse off the salt under water. Trim the ends and slice into half-moons about 3mm wide.
- When water comes out from the salt-rubbed daikon, rinse off the salt and squeeze out the excess water thoroughly.
- Place the squeezed daikon and sliced okra into a storage container.
- Add 2 packs of mekabu (seaweed), 1 tbsp of vinegar, 1 tsp of sugar, and 2 tsp of konbu tea to the storage container. Mix everything well. [Key Tip!] Konbu tea can be substituted with ume konbu cha (plum konbu tea). Adjust by adding more konbu tea if you feel the flavor is too light.
- [Sticky Daikon Tofu Chawanmushi] Place the tofu (1 block) directly into a heatproof container without draining. Mash it with a whisk or similar tool.
- Add 1 egg and 2 tsp of shiro dashi to the mashed tofu and mix well.
- Cover with plastic wrap and heat in the microwave at 600W for 3 minutes 30 seconds.
- After heating, top with the prepared sticky grated daikon. Garnish with chopped shiso leaves or bonito flakes as desired.
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