Daikon absorbs the other ingredients' flavor extremely well. Using only a small amount of seasoning is the key for a soft, mild taste at the end.
<Ingredients>
7-10 cm daikon radish
1 tbsp shami dried shrimp
150-200 cc water
1 tbsp sake
1/2 tbsp soy sauce
1 tsp sesame oil (not in photo)
2 tsp potato starch + water mixture
<Directions>
1.
Rehydrate shami. If in a hurry, microwave for 30-60 seconds.
Drain and chop shami (save water used for rehydration).
Slice daikon into 8 mm thick half-moon shape (first cut lengthwise into two, and slice).
2.
In a pot, heat sesame oil, and saute shami on medium low heat until fragrant.
Add daikon, and saute for 1-2 minutes.
Add water, sake, and shami rehydrating water, and raise heat; bring to boil.
When boiling, reduce heat to medium low, skim, put a drop cover directly on daikon, and cook until soft, 5-6 minutes.
3.
When daikon gets soft, add soy sauce, less than specified amount at first, put drop cover again, and cook for a few more minutes.
If watery, remove cover and reduce somewhat, to approximately 2/3 or 1/2 of the height of daikon layers.
Taste, and add soy sauce if necessary.
Swirl in potato starch + water mixture, a small amount at a time, stir, and repeat until you achieve desired thickness (like very loose mayonnaise).
<Notes>
<Ingredients>
1 tbsp shami dried shrimp
150-200 cc water
1 tbsp sake
1/2 tbsp soy sauce
1 tsp sesame oil (not in photo)
2 tsp potato starch + water mixture
<Directions>
1.
Rehydrate shami. If in a hurry, microwave for 30-60 seconds.
Drain and chop shami (save water used for rehydration).
Slice daikon into 8 mm thick half-moon shape (first cut lengthwise into two, and slice).
2.
In a pot, heat sesame oil, and saute shami on medium low heat until fragrant.
Add daikon, and saute for 1-2 minutes.
Add water, sake, and shami rehydrating water, and raise heat; bring to boil.
When boiling, reduce heat to medium low, skim, put a drop cover directly on daikon, and cook until soft, 5-6 minutes.
3.
When daikon gets soft, add soy sauce, less than specified amount at first, put drop cover again, and cook for a few more minutes.
If watery, remove cover and reduce somewhat, to approximately 2/3 or 1/2 of the height of daikon layers.
Taste, and add soy sauce if necessary.
Swirl in potato starch + water mixture, a small amount at a time, stir, and repeat until you achieve desired thickness (like very loose mayonnaise).
<Notes>
- This is a rather plain dish. For more complexity, saute garlic (1/2 clove, finely chopped, sliced or smashed) with shami or add a drop of oyster sauce with soy sauce, etc.
- Always stir potato starch + water mixture before adding it for thickening.
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