Black radish braised in Japanese fish cake soup (daikon braised)
There is no recipe in Manre, and I couldn't find it while looking for a recipe in the Internet space, but I saw a random recipe that was made similar to someone's braised radish, and I added my thoughts to the lacking part. This cannot be said to be a proven authentic recipe, but I post it because I was satisfied with the result. I haven't tried it in Japan, but it tastes similar to the braised daikon in Korean fish cake soup restaurants. We made it without thinking of writing a recipe, so we omit the process photo, so please understand the insufficient sincerity.
4 serving
Within 60 minutes
구이구이구이
Ingredients
  • Radish
    1ea
  • leek
    1ea
  • Cheongyang red pepper
    1~2ea
  • Soy sauce
    6T
  • Tzuyu
    3T
  • Starch syrup
    2T
  • Cheongju
    1/2cup
  • Depory
    little
  • Water
    1L
Cooking Steps
STEP 1/5
Cut radishes into appropriate sizes.
You can cut the thin noodles as they are. Depending on the size of the thick noodles
You can cut it in half.
The size doesn't matter, it's just about the size of the mug because it can be boiled down to time anyway.
The important thing is to remove the skin thickly.
When it's finished, the skin doesn't have a good texture.
Or, after you finish making it, you can remove the skin and plate it.
STEP 2/5
Make broth on one side.
(If you don't mind, you can just use water instead of broth.)
If you use broth, you can simply use anchovy broth or make it yourself.
I need about a liter of water to boil it down for a long time,
It will boil down anyway, so you can make about 300ml of broth and mix it with water.
STEP 3/5
Make seasoning sauce in a bowl.
Mix both of them in a bowl.
STEP 4/5
All I have to do is boil it.
Put radish on the pot, pour the broth and boil it, put the sauce and green onion in it, close the lid, and boil it.
If you want a slightly spicy taste, add chili peppers.
When it starts to boil over the strong heat of the strongest crater in the gas stove, move it to the weakest crater and change it to a low heat, and the longer it boils, the higher the completeness.
I boiled it down to the point where the broth is slightly lower than the radish.
It was boiled for nearly an hour, so that a liter was about 200 to 300ml.
For your information, if you use Chinese soy sauce, Nochu soy sauce, black comes out better as you saw at the fish cake shop.
It's a soy sauce that's also used to color japchae.
STEP 5/5
Boil it for about an hour and poke it with a fork, and it will feel soft.
You can take it out and put it on a plate and use it as a side dish, or you can just eat it.
It can be said that the mackerel braised radish, which we are familiar with, contains sweet and salty instead of spicy taste.
I made fish cake soup in a hurry and put it in, but fortunately, the black color didn't come out.^^;
It won't be the same as the Japanese-style braised daikon, but it tastes similar and doesn't have an authentic recipe, so I'm putting it up.
I think it would be good to understand it as much as you imitate it and apply it.
We finish with the expectation that a proper authentic recipe will be posted.
The texture of the radish is not good when finished, so it's better to remove it 5mm thickly. The parts with bad texture are divided into light colors after completion, so you can remove them after completion.
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