Kiriboshi-daikon is another ingredient packed with umami. It instantly adds a soft and deep taste to miso soup. Niboshi dashi--stock made with young dried sardines—provides the punch to counter kiriboshi-daikon's sweet note. Below I used iriko (tiny niboshi), as I was out of regular niboshi.
1/2 of recipe:
37 calories; 2.2 g protein; 0.4 g fat; 6.3 g carbohydrate; 3.8 g net carbs; 235 mg sodium (with reduced-sodium miso; 351 mg with regular miso); 0 mg cholesterol; 2.5 g fiber
<Ingredients>
10 g kiriboshi-daikon dried julienned daikon radish
Handful saishin yu choy sum (60 g in photo)
100cc dashi (to soak kiriboshi-daikon; katsuo-kobu dashi in photo)
5-6 iriko baby dried sardines (or 2-3 niboshi young dried sardines)
300-350 cc water
2 tsp miso
1/2 tsp plain yogurt
<Directions>
1.
Remove heads and bellies of iriko or niboshi, and toast (without oil) in a pot until aromatic.
Pour water, bring to boil, reduce heat, and simmer for 10+ minutes.
2.
Meanwhile, soak kiriboshi-daikon in katsuo-kobu dashi.
3.
Strain iriko (niboshi) dashi, and obtain 250 cc (if not enough, add katsuo-kobu dashi from kiriboshi-daikon rehydration cup or water).
4.
Cut yu choy sum into 3-4 cm.
5.
Bring iriko (niboshi) dashi to boil.
6
Take some dashi from pot and loosen miso and yogurt.
7.
When iriko (niboshi) dashi boils, reduce heat to medium high, squeeze out excess moisture from rehydrated kiriboshi-daikon, and add to pot.
8.
When iriko (niboshi) dashi boils again, add stem sections of yu choy sum to pot, cover, and wait for 10-20 seconds.
Add leaf sections of yu choy sum, cover, and cook for 30 seconds.
9.
Add miso + yogurt mixture, bring soup almost to boil, and turn off heat.
Ready to serve.
<Notes>
(Last updated: January 24, 2014)
1/2 of recipe:
37 calories; 2.2 g protein; 0.4 g fat; 6.3 g carbohydrate; 3.8 g net carbs; 235 mg sodium (with reduced-sodium miso; 351 mg with regular miso); 0 mg cholesterol; 2.5 g fiber
<Ingredients>
Handful saishin yu choy sum (60 g in photo)
100cc dashi (to soak kiriboshi-daikon; katsuo-kobu dashi in photo)
5-6 iriko baby dried sardines (or 2-3 niboshi young dried sardines)
300-350 cc water
2 tsp miso
1/2 tsp plain yogurt
<Directions>
1.
Remove heads and bellies of iriko or niboshi, and toast (without oil) in a pot until aromatic.
2.
Meanwhile, soak kiriboshi-daikon in katsuo-kobu dashi.
3.
Strain iriko (niboshi) dashi, and obtain 250 cc (if not enough, add katsuo-kobu dashi from kiriboshi-daikon rehydration cup or water).
4.
Cut yu choy sum into 3-4 cm.
5.
Bring iriko (niboshi) dashi to boil.
6
Take some dashi from pot and loosen miso and yogurt.
7.
When iriko (niboshi) dashi boils, reduce heat to medium high, squeeze out excess moisture from rehydrated kiriboshi-daikon, and add to pot.
8.
When iriko (niboshi) dashi boils again, add stem sections of yu choy sum to pot, cover, and wait for 10-20 seconds.
9.
Add miso + yogurt mixture, bring soup almost to boil, and turn off heat.
<Notes>
- If katsuo-kobu dashi is not available, kiriboshi-daikon can be rehydrated with water. When katsuo-kobu dashi is used, remaining dashi after squeezing rehydrated kiriboshi-daikon can be used in other dishes.
- Heating the soup to near boiling temperature after adding yogurt prevents it from tasting sour. Miso's taste and aroma will be damaged if you let the soup boil; watch the soup carefully at the very end!
- This is great with any leafy greens. Choose what's in season.
(Last updated: January 24, 2014)
2 comments:
Fantastic idea! I happen to have dried daikon. I made it last year to prepare it pickled. I loved it so much, I made another dried batch for later. I'm glad I can use it in another way because something magical happens to the humble daikon while dried...
Yes, indeed. I didn't pay much attention to kiriboshi-daikon before, but it is becoming one of my favorite ingredients. Rehydrated dried daikon tastes pretty sweet and has chewy texture, and it is great in a salad (with leafy greens) too. I also sometimes use it to replace part of noodles in yakisoba fried noodles.
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