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How To make Kiriboshi(Chicken Simmered with White Radish
2/3 oz Daikon, dried
2 c Niban dashi
3 tb Sugar
1 1/2 ts Salt
MSG 1 tb Shoyu
3 tb Sake
1/2 Chicken breast -- boned,
-unskinned, cut into 1/2" -pieces
PREPARE AHEAD: Wash the daikon thoroughly under cold running water, then cover with 2 quarts of cold water in a bowl. Refrigerate for at least 8 hours or overnight. Drain the daikon and transfer it to a 3 quart pot. Cover with 2 quarts of cold water and bring to a boil over high heat. Lower the heat to moderate and cook the daikon uncovered for 2 hours, or until it offers no resistance when pierced with the tip of a sharp knife. Drain the daikon in a sieve. TO COOK: Combine the dashi, sugar, salt, MSG, soy sauce and sake in a 2 quart saucepan and bring to a boil over high heat. Add the chicken and daikon, and reduce the heat to its lowest point. Set a cover smaller than the pan directly on the food, and simmer undisturbed for 1 1/2 hours. Serve as part of a Japanese meal or in larger portions as a luncheon dish. Time/Life 'Foods of the World', Recipes: The Cooking of Japan Earl Cravens earl.cravens@mgmtsys.com Submitted By SAM WARING <WARING@IMA.INFOMAIL.COM> On 06 AUG 95 125600 ~0600
How To make Kiriboshi(Chicken Simmered with White Radish's Videos
[ikki OTSUMAMI recipe] Kiriboshi Infinity Salad / quick Japanese recipe / Kiriboshi Daikon recipe
OTSUMAMI is Japanese finger food. On ikki youtube we deliver cooking recipe of Japanese OTSUMAMI. Please use the recipe as a hint to prepare menu to pair with Japanese Sake!
If you create new recipe based on our recipe with your own food culture kindly let us know! That is our goal and we wish as many people to enjoy Sake and Japanese food culture!!!
Recipe of Kiriboshi Infinity Salad
Ingredients
-1 Cucumber
-Kiriboshi Daikon 30g
-Caned Tuna 70g
-Black pepper 1 finger
-Sesame Oil 1 spoon
-Lemon Juice 1 spoon
-Powdered chicken stock 1 spoon
-Salted Seaweed(Kombu) 10g
(if you prefer, prepare white sesame to decorate on top)
Recipe
1. Wash Kiriboshi Daikon well
2. Cut off the head and bottom of cucumber and cut in 1/4
3. Slice the 1/4 cucumber with 1mm thichness twice, and repeat for all of the cucumber
4. Put washed Kiriboshi Daikon and sliced cucumber into the bowl
5. Add salted seaweed, lemon juice, powdered chicken stock, sesame oil, caned tuna and black pepper into the bowl
6. Mix the ingredients well, from the bottom of the bowl
7. Decorate on the plate
8. If you prefer decorate white sesame on top
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Dried Daikon Radish Dashi (Recipe)Japanese Vegan 3 切り干し大根だしの取り方
Dried Daikon Radish Dashi (Recipe)Japanese Vegan 3 切り干し大根だしの取り方
The soup stock of dried radish radish is very easy to remove.
You can get a sweet and delicious soup stock just by soaking it in water.
You can use this dashi to boil the rehydrated radish or make miso soup.
It is often used in vegetarian cuisine.
Cooking using the returned radish will be up next Saturday.
Please look forward to it.
■Ingredients
60g Dried daikon radish
1L Water
==========================
■I hope that many people will know the wonderfulness of Koji mold, which makes cooking delicious.
I will continue to introduce Japanese fermented foods and Shojin Cuisine on my channel.
I will tell you what kind of good work fermented foods have on our bodies and vegetable dishes using fermented foods.
I appreciate it if you subscribe to my channel. And share my channel with your family and friends.
■Facebook:
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■MY HP is
It would be nice if you share your photos through social media.
Tag me on Instagram @vege_and_koji
Sharing output get better skills.
Arigatou!! With a lot of love. (*^^*)
#vegekoji#vegan#japanesedashi#daikonrecipe
#31【夫婦2人暮らしのvlog】自家製大根を愉しむ冬の食卓。夫が喜ぶ10種の食べ尽くしレシピ。[Japanese cooking vlog]
毎年の冬の楽しみ、大根がついに収穫を迎えました????
たくさんの大根をどうやって楽しむか…今年も楽しくお料理しています。
今回は大根と過ごす冬の食卓の様子を少しご紹介します!
動画の中の大体のレシピをおいておきます。
分量は動画内で作った量で、二人分+aくらいです。
目分量で作ったものを大体で記載していますので、お作りになる際は味見をしながら整えてくださいね。
【大根とスペアリブの塩煮込み】
大根 1/2本
スペアリブ 650g
長ネギの青いところ 1本分
生姜 1個
ニンニク 3かけ
水 1.5L
酒 100ml
塩 大さじ1~2
胡椒 少々
【大根ととびっこのサラダ】
大根 1/4本
とびっこ 適量
刻みのり 適量
鰹節 適量
ポン酢 適量
【大根の皮のチヂミ】
大根おろし 1/4本分
大根の皮 1/2本分
鶏そぼろ 1瓶
チヂミ粉 100~150g(大根の水分量によって調節してください)
ごま油 適量
【鱈と大根の塩麹汁】
大根 1/3本
春菊 2株
鱈 3切れ
だし汁 700ml
塩麹 大さじ2
【大根と砂肝の混ぜご飯】
米 2合
大根 200g
砂肝 200g
塩昆布 2つまみ
*大根から水分が出ますので水は少なめにして炊いてください
【大根の挟み揚げ】
大根 5センチくらい
ひき肉 150g
玉ねぎ 1/4個
塩胡椒 少々
卵 適量
小麦粉 適量
パン粉 適量
揚げ油 適量
トンカツソース 適量
【切り干し大根とシーチキンのホットサンド】
食パン 4切れ
切り干し大根 1/4本分
シーチキン 1缶
コーン 1/2缶
ケチャップ 大さじ1と1/2
マヨネーズ 大さじ1と1/2
塩胡椒 少々
バター 少々
【大根の葉っぱのポタージュ】
大根 5センチくらい
大根の葉 1/2本分
水 500ml
牛乳 300ml
顆粒コンソメ 大さじ1と1/2
【大根とサーモンのカルパッチョ】
サーモンのお刺身 好きなだけ
大根 好きなだけ
醤油 大さじ1
米酢 大さじ1
オリーブオイル 大さじ3
【牛すじと大根のシチュー】
大根 1/3本
牛すじ 400g
にんじん 1本
ハインツのデミグラスソース 2缶
赤ワイン 100ml
牛すじを茹でたときのスープ 300ml
固形ブイヨン 2個
Thank you for watching my video.
The daikon radish, which we look forward to every winter, is finally ready for harvest ????
How to enjoy so many daikon radish...I'm having fun cooking this year too.
This time, I'd like to introduce a little bit of the winter dining table with daikon radish!
I hope you enjoy the video.
#夫婦二人暮らし #家庭菜園 #ぬしキッチン
SIMMERED DAIKON | ふろふきだいこん | Japaneses Recipe | Maiki Chen
Simmered Daikon
500 g daikon (18 oz)
Rice water or 3 Tbs rice (short grain - uncooked
Water to cover
For Simmering Sauce
3-1/2 cups dashi stock (about 1Tbs hon dashi)
3 Tbs soy sauce
2 Tbs mirin
1 Tbs sugar
Almost 1 tsp salt
2 rectangle kelp (konbu)
【男の自炊】#21 切り干し大根の煮物 “Simmered Kiriboshi-Daikon (Dried Radish Strips)”
切り干し大根の煮物を作りました!
【材料】
・切り干し大根
・油揚げ
・人参
・酒
・砂糖
・みりん
・醤油
・塩
・だし汁
・サラダ油
【参考レシピ】
切り干し大根の煮物 by るぅたろぅ
【BGM】
Endless Love「Country Gentleman」
自分一人で食べるための簡単な料理ばかりですが、特に普段料理をしない人や苦手意識を持っている人にも、料理の楽しさや手軽さを伝えられる動画をお届けしたいと思っています。
少しでも興味を持っていただけたら、高評価&チャンネル登録をお願いします!
#料理 #JapaneseHomeCooking #切り干し大根の煮物
【ヴィーガン】切干大根の煮付け(Dried Japanese Radish Kiriboshi Daikon)
#VEGAN JAPAN, #ヴィーガン料理, #切り干し大根
●切干大根の煮付け
(材料)4人分
切干大根 80g
人参(千切り) 1本
油揚げ(横半分に切ってから薄切り)2枚
椎茸 (薄切り) 4枚
(煮汁)
水 600cc
昆布だしの粉 小さじ2
醤油 大さじ4
甜菜糖 大さじ3
小口切り赤唐辛子 小さじ1/2
油 大さじ4
(作り方)
1.
切干大根はよく洗い15分水で戻したあと、手で水気を絞り、食べやすい長さに切る。
2.
人参は4cmの千切り、油揚げは熱湯をかけ油抜きをし、横半分に切って薄切りにし、椎茸も薄切りにする。
3.
鍋を熱し、油を入れ、1を入れてよく炒める。そこに2の人参、油揚げ、椎茸を加えよく炒めたら、煮汁の材料をすべて入れる。
4.
人参や切干大根がちょうど良い歯ごたえになるまで10分程煮含めたら出来上がり。(柔らかくなり過ぎないように)
~~~~~
●Dried Japanese Radish ・Kiriboshi Daikon
(Ingredients)
80g Kiriboshi Daikon (Dried Japanese Radish)
4 Shiitake mushrooms (slice thinly)
1 Carrot (Cut into thin strips)
2 pieces Deep-fried tofu (Cut thinly)
(Ingredients for stock)
600cc Water
2 tablespoons Kombu stock powder
4 tablespoons Soy sauce
3 tablespoons Beet sugar
1/2 teaspoon Dried Red Chili (cut finely)
4 tablespoons oil
(How to cook)
1.
Rinse the Kiriboshi Daikon well and soak in ample water for 15 minutes. Then squeeze it like this and cut into proper length.
2.
Cut the carrot into 4cm thin strips. Pour hot water on the deep-fried tofu, remove the excess oil and cut horizontally in half and then cut thinly. Cut the shiitake mushrooms thinly.
3.
Heat a pan and pour oil. Put 1 and cook well.Add the carrot, deep-fried tofu and shiitake mushrooms and cook well. And put the ingredients for stock.
4.
Simmer them for around 10 minutes until the vegetables become your favorite textures. (Make sure not to overcook.)