This recipe for Daikon braised with shiitake mushrooms is tasty, healthy and balanced. The mushrooms and the Daikon radish are completed so well. Do this as a tasty side dish for any Asian meal.
What is Daikon’s radish?
The Daikon radish is a large and elongated white radish known for its sweet and sweet flavor and crunchy consistency. This root vegetables can become very large, until your arm! (In Japanese, the word “Daikon” means “great root”, and that’s exactly what it is. In Mandarin, we call it “Luóbo”, or if you speak Cantonese like Bill’s family, it is “Lo Bak”.
It is such a versatile ingredient. Unlike those small red radishes that can be quite spicy, Daikon has such a pleasant and mild flavor that works well both in raw and cooked dishes.
You can slip it, preserve it, boil it, fry it, turn it into Bak Go or use it into soups. I love to crave him as I do in this recipe. The radish immerses the flavor of the sauce and gets umami from the mushrooms. It’s so beautiful!
How to choose Daikon in the shop
When I shop for Daikon at the Asian market, I always look for those with a shiny and smooth white skin. Avoid what you seem boring or that are starting to grasp. Lift the radish. It should be beautiful and heavy for its size, which is as you know it is still fresh and juicy inside. If you see black spots or bruises, leave it behind! This means that the Daikon is old and potentially very bitter.
If the green leaves are still attached to the radish, all the better! This indicates that Daikon is very fresh. I like to shake the leaves. Sarah has transformed them into this Daikon leaves furikakea Japanese rice seasoning from our friends to Only a cookbookWhich is also delicious and ideal if you only have a small amount of leaves.
While you can get Daikon very large, the younger Daikons are actually better for this recipe. (Which is perfect for us, because when cultivating the Daikon in the garden, they are a little small.) The small Daikon tends to be sweeter and more tender. With Daikon smaller and tighter, you can also cut them in the round, which looks cute. If your Daikon is bigger, halve it or quarter before cutting.
Keep the Daikon ravanello in a production bag in the refrigerator for 1-2 weeks (depending on how many years had when you bought it).
If you haven’t already cooked with Daikon, I hope you try! It is one of those wonderful vegetables that are not only delicious but also good for you – low in calories and full of nutrients and antioxidants.
Instructions for Daikon Brasate recipes
Rinse the dry shiitake mushrooms to remove the powder and dirt, then add them to a bowl with hot water. Cover with a plate to ensure that the mushrooms are submerged and immerse yourself for 2 hours or during the night, until they are completely reconstituted.
Note:
In my daily cuisine, I like to use small shiitake mushrooms, since I find them tastier and less rubbery.
Squeeze the dry mushrooms. Allow any sediment to settle in the immersed liquid of the mushrooms, then pour it into a measurement cup, stopping to take the payment in any sediment (discard the rest). Add additional water if necessary, then you have 1 cup.
Heat a medium pot (or your wok) over medium heat. Request the bottom with neutral oil and fry the mushrooms and ginger for a few minutes, until they are fragrant.
Add the Daikon pieces together with the mushroom that soaks liquid/water, star anise, bay leaf, oyster sauce and light soy sauce.
Mix, cover and cook for 20-25 minutes over medium heat or until the Daikon is tender and slightly translucent.
Check periodically to avoid burning and adjusting the heat accordingly. Add more water during brazing if necessary (up to ¼ cup).
Discover and mix the suspension of corn starch.
Cook until the sauce has thickened and covers the daikon and mushrooms. Add salt to taste if necessary, add the chopped shallot if you use and serve!
Daikon braised with mushrooms
This recipe for Daikon braised with shiitake mushrooms is tasty, healthy and balanced. The mushrooms and the Daikon radish are completed so well. Do this as a tasty side dish for any Asian meal.
Serves: 4
Prep: 2 hours
Cooked: 30 minutes
Total: 2 hours 30 minutes
Instructions
-
Rinse the dry shiitake mushrooms to remove the powder and dirt, then add them to a bowl with hot water. Cover with a plate to ensure that the mushrooms are submerged and immerse yourself for 2 hours or during the night, until they are completely reconstituted.
-
Squeeze the dry mushrooms. Allow any sediment to settle in the immersed liquid of the mushrooms, then pour it into a measurement cup, stopping to take the payment in any sediment (discard the rest). Add additional water if necessary, then you have 1 cup.
-
Heat a medium pot (or your wok) over medium heat. Request the bottom with neutral oil and fry the mushrooms and ginger for a few minutes, until they are fragrant.
-
Add the Daikon pieces together with the mushroom that soaks liquid/water, star anise, bay leaf, oyster sauce and light soy sauce. Mix, cover and cook for 20-25 minutes over medium heat or until the Daikon is tender and slightly translucent. Check periodically to avoid burning and adjusting the heat accordingly. Add more water during brazing if necessary (up to ¼ cup).
-
Discover and mix the suspension of corn starch. Cook until the sauce has thickened and covers the daikon and mushrooms. Add salt to taste if necessary, add the chopped shallot if you use and serve!
Tips and notes:
The preparation time is mainly time immersed for inactive mushrooms!
Nutritional facts
Calories: 74Kcal (4%) Carbohydrates: 10G (3%) Protein: 2G (4%) Fat: 4G (6%) Saturated fat: 0.3G (2%) Polynsaturo fat: 1G Monolysatuine fat: 2G Trans fat: 0.01G Sodium: 325mg (14%) Potassium: 392mg (11%) Fiber: 3G (12%) Sugar: 4G (4%) Vitamin A: 17Iu Vitamin C: 32mg (39%) Soccer: 46mg (5%) Iron: 1mg (6%)
