<Ingredients>
2-3 asparagus
300 cc dashi
1 tbsp miso
<Directions>
1.
Cut off the four outer edges of daikon to obtain a square pillar (save cut edges for another use). Cut into 8 cubes.
Thinly slice hard section toward root end of asparagus (and yes, save slices for another use); cut into 2-3 cm pieces.
2.
In a pot, put dashi and daikon, and cook on medium low to low heat with cover until soft.
3.
Add asparagus, cook for 1-2 minutes.
Remove from heat, and add miso.
<Notes>
- Cook long enough to get very soft daikon, which will provide a clear contrast with still-crisp asparagus. Asparagus can be cooked until soft too, but having the different textures in the same bowl is just plain fun.
- Use fresh daikon. Daikon gets spongy when old, and old daikon would not be juicy when cooked as in this recipe.
- Daikon takes some time to become soft, especially when cut into cubes. If in a hurry, cut cubes thinner.
- Saved daikon and asparagus pieces can be used for stir fry, fried rice, soup or many other dishes.
- Pieces saved with this recipe were turned into a quick miso soup the following day. Half a carrot sliced in a size matching daikon was added for flavor, texture (firmer than daikon when cooked simultaneously), color and extra nutrition.
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