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The ingredients needed to cook A Superb Kinpira Made with Seasonal Sweet Potatoes and Daikon Radish Peel!:
- Prepare 1/2 worth Daikon radish peel
- Use 1/3 Japanese sweet potato
- Get 1 dash bit Carrots
- Provide 1 tbsp Sesame oil
- Prepare 1 Red chili pepper
- Get 2 tbsp Sake
- Prepare 50 ml Water
- Get 1 tsp Sugar
- Take 1 tbsp Soy sauce
- Get 1 tbsp Toasted white sesame seeds
Steps to make A Superb Kinpira Made with Seasonal Sweet Potatoes and Daikon Radish Peel!:
- While preparing daikon radish for Buri-daikon (Broiled Yellowtail Fish with Daikon) ….. Yes even Buri-daikon! Here's how to prepare daikon before using it in other recipes..
- …I had this much leftover peel from the daikon radish…. It would be a waste to throw away ….So let's eat it !
- Julienne the peel!! (The carrots too.)
- And with seasonal Japanese sweet potato…
- Slice the sweet potato vertically and then julienne it! (I want to keep the original texture because it's kinpira)
- Pour sesame oil in a frying pan with the takanotsume (make sure to remove the seeds) and heat until aromatic!
- Throw in the daikon and the Japanese sweet potatoes!
- Stir-fry!! Keep it movin'!!
- When all are covered with oil; add water and sake! It will sizzle!
- When they become soft, add the sugar and the soy sauce!
- Adjust the taste to your liking and add white sesame seeds while crushing them with your fingers!
- Dish it up and it's ready! Easy, isn't it? And cheap!
The daikon radish tastes worlds apart from the red radish that is more popular in Western cuisine. It's a mild, slightly sweet vegetable with a crisp texture. The placid flavor means that it complements dishes ranging from stir-fries and salads through to more exotic recipes such as yuzu daikon or a spicy curry. Radishes might not seem particularly versatile, but daikon radishes can actually be used in a variety of ways Grate your daikon and make radish dumplings. Really finely grated daikon (this known as daikon Another great way is to use it as garnish, see this flower garnish I made with daikon: http.
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