[HOW to MAKE] Simmer DAIKON Radish with KANZURI.大根の煮物

Japanese Daikon Radish with Kanzuri.
Take-san received a gift of a large Japanese daikon radish.
It is 55 cm long, 6 kg in weight, and 15 cm thick.
Today, he will make steamed daikon with it.
[RECIPE]
1. Peel the Daikon Radish.
2. Make a slit in the center of the daikon so that the flavor permeates through to the inside.
3. First, boil the daikon in a small amount of rice to remove the bitterness. Simmer for about 20 minutes.
4. When done, drain and wash the daikon.
5. Simmer the radish with Japanese dash stock
300 ml water
0.5 tablespoon Sugar
1.5 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin (sweet rice wine)
1 tablespoon sesame oil
1 teaspoon Japanese Dash stock
6. Add chicken breast
7. Chop the green onions and topping
Since the daikon is already basic seasoned, it is wonderful with Kanzuri*. *Kanzuri is a spice miso with Yuzu, a famous food in Niigata prefecture, Japan.
Please subscribe!
Thank you for watching. See you next time.
Japanese Home Cooking Channel by Take-san
/ @louise_cooking
Sister channel
Living with Border Collie Louise
/ @louisecoach
VOICE: Created by ondoku3.com
Table of Contents
0:00 Opening
0:20 Peel the Daikon Radish
0:55 Simmer the Daikon with rice about 20 min
1:25 Wash the Daikon
1:40 Simmer the Daikon with Japanese Dashi
2:23 Add Chicken breast
3:20 Chop the green onions
3:25 Presentation
3:42 KANZURI
4:08 Ending
#easyrecipe
#simplerecipe
#簡単レシピ
#daikon
#radish
#大根
#煮物 煮物
#かんずり
#kanzuri

[@louise_cooking]

I thought that the large daikon radishes might not taste quite as good, but they turned out to be quite tasty.