Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, cod simmered with daikon radish. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cod Simmered with Daikon Radish Made from half-priced cod. I use usukuchi soy sauce, but I think regular soy sauce is also okay. It's soft and juicy and carries with it all the flavor you could ever want.
Cod Simmered with Daikon Radish is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Cod Simmered with Daikon Radish is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have cod simmered with daikon radish using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Cod Simmered with Daikon Radish:
- Make ready 5 Cod (fillets)
- Prepare 400 grams Daikon radish
- Make ready 1 Mitsuba (or leek)
- Prepare Sauce
- Make ready 2 tbsp ◎Vegetable oil
- Get 1 dash ◎Salt and pepper
- Prepare 50 ml ◎Plain flour
- Take 2 tbsp ◎Usukuchi soy sauce
- Prepare 2 tbsp ◎Mirin
- Take 4 tbsp ◎Sake
- Take 1 tsp ◎Dashi stock granules
It has a less peppery flavor and is therefore suitable for eating raw. Daikon radish is incorporated into many dishes such as oden (hot-pot dish) and buri daikon (simmered yellowtail and daikon radish). Daikon oroshi (grated daikon radish) is often served as a condiment with grilled Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite. Sliced daikon is a great way to add unique flavor and.
Steps to make Cod Simmered with Daikon Radish:
- Place the cod on a paper towel. Salt and pepper both sides and shake off any moisture. Sprinkle both sides with flour. Grate the daikon and set aside.
- Apply some oil to a large frying pan. Cook both sides of the cod to golden brown on medium heat (it's okay if it hasn't fully cooked through).
- Add the grated daikon (with all of its juices), usukuchi soy sauce, mirin, sake, and dashi stock to a boil. Mix everything together and add to the frying pan from Step 2.
- Close with a lid if you have, and simmer for 7-8 minutes. Once the juices have simmered down transfer to a serving plate, top with mitsuba if you like, and it's complete.
Braised Japanese daikon radish, known simply in Japanese as "daikon no nimono" is a very common dish that is served in the winter when daikon is typically in the season. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese foods, when daikon is. A couple weeks back, a friend served me pot au feu. I'm not telling you this just to brag that I have a pot au feu-making pal, but to share that when I went to pick out the chunks of what I thought were potatoes, he told me I didn't have to.
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