With some guests from France at home this weekend I cooked some simple Japanese recipes that they could reproduce back home. And because the weather was really terrible I could take all the time needed to chop thinly the vegetables and prepare recipes I usually don’t.
The two recipes I prepared were daikon and miso, and some kinpira gobo (without the red pepper).
Daikon and miso:
– 1/2 daikon
– 2 tbs of miso of your choice
– 1/2L of dashi of your choice: konbu, katsuo, niboshi…
Cut the daikon in 3cm slices, peel them. Prepare the dashi and when boiling cook the daikon. It is ready when a toothpick enters smoothly. In a small bowl put the miso, add 2 or 3 tbs of dashi and stir to obtain a creamy paste. At this stage you can add yuzu peels… for a slightly enhanced version of the recipe. One the daikon is cooked, drain and top with the miso preparation. Eat while still warm.
Kinpira gobo :
– 1 burdock
– 1 carrot
– a small piece of lotus root (optional)
– 300ml of dashi of your choice
– 1tbs of soya sauce
– 1tbs of sake
– 1tsp of sugar
– 1 red pepper
Peel the vegetables. Cut the burdock and gobo in thin matches sticks. Cut the lotus root and the red pepper in thin slices. In a pan boil the vegetables in the dashi. When reduced, add the sake, the red pepper, the sugar, and the soya sauce. Cook until almost dry. Add a few sesame seeds to decorate eventually.
