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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 
  
  
JAPANESE HOME COOKING: Colorful and nutritious sandwiches 
 May 22, 2013 
  
Colorful sandwiches look like art. Yoko Munakata of the Better Home Association introduces three kinds of staples with vegetables. The key is keeping the bread from turning soggy by controlling the water content of the ingredients,toms for kids. Sweet sandwiches provide a nice change. Spread peanut butter on one slice and mayonnaise on the other and lay slices of banana in between,toms shoes sale. The mayonnaise keeps the fruit from changing color. Serves four,toms shoes. 
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JAPANESE HOME COOKING: Paella makes a sumptuous meal 
 May 15, 2013 
  
Paella is a good choice for a family meal. Ideally, the rice should absorb the flavor of all the ingredients without becoming sticky. The secret is “to stir-fry until the rice is hot and transparent,” says cooking expert Megumi Fujii. Also,toms uk, the soup should be piping hot when it is poured into the frying pan. She recommends using a pan that is 26 cm in diameter. Sausage or crisply sautéed meat from chicken wings may be used in place of seafood. Serves four. 
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JAPANESE HOME COOKING: Simple and quick aglio olio e pepperoncino 
 May 10, 2013 
  
The fragrant aroma of garlic and parsley will surely tempt your appetite. Aglio olio e pepperoncino is a dish to simply enjoy piping hot spaghetti. It reminds chef Kuniaki Arima of his training days in Milan when he would whip it up in the kitchen. He cites three key elements for a successful dish: fresh ingredients, the right amount of salt, and timing. For a twist, shiso leaves can be substituted for parsley. Once you get the hang of cooking oil-based pasta, try serving it with boiled spring cabbage or chopped broccoli or adding whitebait or tiny “sakura-ebi” shrimp to the oil along with garlic. Serves one. 
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JAPANESE HOME COOKING: Bite into spring with boiled bamboo shoot 
 May 02, 2013 
  
The bamboo shoot is a symbol of spring. Why not enjoy it piping hot at the height of the season? Freshness is the key, and those dug in early morning are especially prized. If you get the tender ones with a fresh green aroma, “You do not need to spend extra time or trouble on cooking,” says chef Kimio Tomura. Ideally,toms wedges Editor's Mailbag, Aug. 5, 2011   751, the bamboo shoot should have pale skin and be thickset with a yellowish tip. The nubs at the bottom should be small and pale. Serves six. 
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