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toms wedges JAPANESE HOME COOKING- Braised daikon
Daikon radish is now in season in Japan. Yoko Munakata of the Better Home Association came up with a garlic-flavored dish made by braising it with beef. The sweetness and texture differs depending on the part of the radish used,toms wedges. The sweet yet hard part below the leaves is better eaten fresh or grated,toms flats. The sweet and soft middle part is good stewed or in soups. The tangier tip may be grated to accompany grilled fish and other dishes. Munakata introduces another dish using the peel.
INGREDIENTS
For braised daikon and beef :
1/2 daikon radish
200 grams cut-off ends of beef
Seasoning A
1/4 tsp salt, 2 Tbsp sake
Black pepper, daikon leaves if available
METHOD
Peel radish, cut lengthwise and then randomly into bite-sized pieces.
Lay radish in frying pan so they do not overlap. Sprinkle with salt, pour 1/2 cup water and sake and bring to a boil over medium heat. Place lid, lower heat and braise for about 15 minutes until bamboo skewer can enter smoothly.
Cut beef and mix in Seasoning A thoroughly in the above order.
Raise heat to dry off any liquid in pan. Spread beef on radish. Place lid and braise for 3-4 minutes over low medium heat. Remove lid and cook while separating meat. Sprinkle with pepper and, if available,toms coupon code, finely-chopped leaves.
To make yuzu-flavored dish,black toms, cut daikon peel into rectangles, sprinkle with 1/3 tsp salt and leave for 10 minutes. Thinly peel quarter of yuzu and cut into fine strips. Squeeze juice. Squeeze out water from peel, mix with sweet vinegar dressing , yuzu zest and juice and pickle for about 30 minutes.
Estimated time: 25 minutes .
Nutritional information : kilocalories,toms coupon code Outsourcing proposal before dis, 205; sodium content, 1.7 grams; fat content, 12.0 grams
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From The Asahi Shimbun's Kashikoi Okazu column
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