Simple yet delicious! Introducing a braised daikon and satsuma-age that brings the comforting taste of home. Chef Kouta shares his tips for getting the flavors to meld quickly in this recipe.
Ingredients
Main Ingredients (2 servings)
- Daikon Radish 250g
- Carrot 1/2
- Satsuma-age (Fried Tofu Pouch) 2 pieces
Seasonings
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1 tbsp
- [A] Water 1/2 cup (100ml)
- [A] Soy Sauce 2 to 2.5 tbsp
- Japanese Mustard (Tsukemono Karashi) (to taste)
Steps
- Cut the Daikon Radish (250g) into 1cm thick rounds.
- Peel the daikon and cut it into stick shapes. This is the key to allowing the flavors to penetrate easily.
- Peel the Carrot (1/2) and cut it into rounds.
- Cut the carrot into stick shapes, about 3 pieces each.
- Cut the Satsuma-age (2 pieces) into about 4 pieces each, into bite-sized pieces.
- Place the cut daikon, carrot, and satsuma-age into a pot.
- Add the Cooking Sake (Rice Wine) (2 tbsp), Mirin (Sweet Rice Wine) (1 tbsp), Sugar (1 tbsp), and Water (1/2 cup / 100ml) to the pot. This is the key: simmering with sweetness first helps the flavors to soak in.
- Once boiling, cover with a lid, reduce heat, and simmer.
- Add the Soy Sauce (2 to 2.5 tbsp) to the simmering liquid. This is the key: adding soy sauce after the sweetness helps the flavors to penetrate better.
- Reduce the liquid. This is the key: the flavors will soak in quickly, but allowing it to cool and reheat will further enhance the flavor penetration.
- Serve in a dish and garnish with Japanese Mustard (to taste).
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