Soy Sauce Flavored Spicy Kiriboshi Daikon Recipe by cookpad.japan
 cookpad.japan @cookpad_jp My mother taught me this recipe. I make this when I get tired of the standard simmered recipe. Standard Simmered Kiriboshi Daikon:You can adjust the level of spiciness by adjusting the amount of ra-yu and chili pepper. It tastes good even after only 30 minutes of marinating, but if you let it sit for a whole day, the flavors will really soak into the ingredients and it will be very delicious. The color will vary depending on the brand of kiriboshi daikon you use. Recipe by Mo-ri-zu My mother taught me this recipe. I make this when I get tired of the standard simmered recipe. Standard Simmered Kiriboshi Daikon:You can adjust the level of spiciness by adjusting the amount of ra-yu and chili pepper. It tastes good even after only 30 minutes of marinating, but if you let it sit for a whole day, the flavors will really soak into the ingredients and it will be very delicious. The color will vary depending on the brand of kiriboshi daikon you use. Recipe by Mo-ri-zu Soy Sauce Flavored Spicy Kiriboshi Daikon Share its first Cooksnap! My mother taught me this recipe. I make this when I get tired of the standard simmered recipe. Standard Simmered Kiriboshi Daikon:You can adjust the level of spiciness by adjusting the amount of ra-yu and chili pepper. It tastes good even after only 30 minutes of marinating, but if you let it sit for a whole day, the flavors will really soak into the ingredients and it will be very delicious. The color will vary depending on the brand of kiriboshi daikon you use. Recipe by Mo-ri-zu My mother taught me this recipe. I make this when I get tired of the standard simmered recipe. Standard Simmered Kiriboshi Daikon:You can adjust the level of spiciness by adjusting the amount of ra-yu and chili pepper. It tastes good even after only 30 minutes of marinating, but if you let it sit for a whole day, the flavors will really soak into the ingredients and it will be very delicious. The color will vary depending on the brand of kiriboshi daikon you use. Recipe by Mo-ri-zu Ingredients 70 grams Kiriboshi daikon 10 grams Konbu 1 Red chili peppers (thinly sliced) 3 tbsp ◯Soy sauce 2 tbsp ◯Vinegar 1 tsp ◯Sugar 1 ◯Sesame oil 1 ◯Ra-yu 70 grams Kiriboshi daikon 10 grams Konbu 1 Red chili peppers (thinly sliced) 3 tbsp ◯Soy sauce 2 tbsp ◯Vinegar 1 tsp ◯Sugar 1 ◯Sesame oil 1 ◯Ra-yu Cooking Instructions 1 Re-hydrate the kiriboshi daikon and then thoroughly dry off the excess moisture. Cut a 5 cm piece of konbu into 2-3 mm strips. 2 Combine the ◯ ingredients. 3 Mix together the kiriboshi daikon, konbu, chili pepper, and Step 2 ingredients, and it's done! Then just leave it to marinate in the refrigerator for several hours. 1 Re-hydrate the kiriboshi daikon and then thoroughly dry off the excess moisture. Cut a 5 cm piece of konbu into 2-3 mm strips. 1 Re-hydrate the kiriboshi daikon and then thoroughly dry off the excess moisture. Cut a 5 cm piece of konbu into 2-3 mm strips. 2 Combine the ◯ ingredients. 2 Combine the ◯ ingredients. 3 Mix together the kiriboshi daikon, konbu, chili pepper, and Step 2 ingredients, and it's done! Then just leave it to marinate in the refrigerator for several hours. 3 Mix together the kiriboshi daikon, konbu, chili pepper, and Step 2 ingredients, and it's done! Then just leave it to marinate in the refrigerator for several hours. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 15, 2014 10:03 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Soy Sauce Flavored Beef Soy Sauce Flavored Beef You can mix this into freshly cooked rice to make flavored rice. Serve in a bowl topped with finely chopped chives and an egg yolk for a pretty treat. It's even good topped over rice in a bento!! The savory simmered juices seep into the rice, making it delicious. This is suited for thinly sliced thigh meat, or any meat that does not contain a lot of fat. I suggest using cheap thinly cut offcuts. You can also turn this into ochazuke (tea or hot water poured over rice). If you can't find peppercorns, it's fine with just the ginger. In that case, add more. If you prefer a sweet and salty taste, add 2 tablespoons of sugar. Recipe by Hanamaruranchi cookpad.japan Grated Daikon Radish Japanese-Style Steak Sauce Grated Daikon Radish Japanese-Style Steak Sauce Our household steak sauce, passed down from my mother. Thanks to this light sauce, we never feel heavy after eating, even when eating steak. Adding too much garlic makes it spicy, so just a little is enough - about the size of your pinky fingertip. I use the part of the daikon closest to the leaf, which is sweet. As the moisture of the daikon changes with it's size, try tasting it, and if it's too salty, adjust the amount of soy sauce used. Recipe by Y's cookpad.japan All-purpose Refreshing Yuzu Grated Daikon Sauce All-purpose Refreshing Yuzu Grated Daikon Sauce This dish helps lighten up heavy dishes. In summer, this gives fried food a refreshing taste and makes them easier to eat. It will help you get though the long hot summer days when you have no appetite! In the winter, I recommend you use it as a dipping sauce for hot pot dishes. You can use yuzu powder and ichimi spice instead of yuzu ichimi spice. If you don't have either, you can give give it a delicious yuzu flavour with ponzu sauce or yuzu pepper paste. This time, I only used daikon radish, but you can also add grated carrot for a colourful finish. Recipe by ramutomato cookpad.japan Soy Sauce Flavored Beef Soy Sauce Flavored Beef You can mix this into freshly cooked rice to make flavored rice. Serve in a bowl topped with finely chopped chives and an egg yolk for a pretty treat. It's even good topped over rice in a bento!! The savory simmered juices seep into the rice, making it delicious. This is suited for thinly sliced thigh meat, or any meat that does not contain a lot of fat. I suggest using cheap thinly cut offcuts. You can also turn this into ochazuke (tea or hot water poured over rice). If you can't find peppercorns, it's fine with just the ginger. In that case, add more. If you prefer a sweet and salty taste, add 2 tablespoons of sugar. Recipe by Hanamaruranchi cookpad.japan Soy Sauce Flavored Beef Soy Sauce Flavored Beef You can mix this into freshly cooked rice to make flavored rice. Serve in a bowl topped with finely chopped chives and an egg yolk for a pretty treat. It's even good topped over rice in a bento!! The savory simmered juices seep into the rice, making it delicious. This is suited for thinly sliced thigh meat, or any meat that does not contain a lot of fat. I suggest using cheap thinly cut offcuts. You can also turn this into ochazuke (tea or hot water poured over rice). If you can't find peppercorns, it's fine with just the ginger. In that case, add more. If you prefer a sweet and salty taste, add 2 tablespoons of sugar. Recipe by Hanamaruranchi cookpad.japan Grated Daikon Radish Japanese-Style Steak Sauce Grated Daikon Radish Japanese-Style Steak Sauce Our household steak sauce, passed down from my mother. Thanks to this light sauce, we never feel heavy after eating, even when eating steak. Adding too much garlic makes it spicy, so just a little is enough - about the size of your pinky fingertip. I use the part of the daikon closest to the leaf, which is sweet. As the moisture of the daikon changes with it's size, try tasting it, and if it's too salty, adjust the amount of soy sauce used. Recipe by Y's cookpad.japan Grated Daikon Radish Japanese-Style Steak Sauce Grated Daikon Radish Japanese-Style Steak Sauce Our household steak sauce, passed down from my mother. Thanks to this light sauce, we never feel heavy after eating, even when eating steak. Adding too much garlic makes it spicy, so just a little is enough - about the size of your pinky fingertip. I use the part of the daikon closest to the leaf, which is sweet. As the moisture of the daikon changes with it's size, try tasting it, and if it's too salty, adjust the amount of soy sauce used. Recipe by Y's cookpad.japan All-purpose Refreshing Yuzu Grated Daikon Sauce All-purpose Refreshing Yuzu Grated Daikon Sauce This dish helps lighten up heavy dishes. In summer, this gives fried food a refreshing taste and makes them easier to eat. It will help you get though the long hot summer days when you have no appetite! In the winter, I recommend you use it as a dipping sauce for hot pot dishes. You can use yuzu powder and ichimi spice instead of yuzu ichimi spice. If you don't have either, you can give give it a delicious yuzu flavour with ponzu sauce or yuzu pepper paste. This time, I only used daikon radish, but you can also add grated carrot for a colourful finish. Recipe by ramutomato cookpad.japan All-purpose Refreshing Yuzu Grated Daikon Sauce All-purpose Refreshing Yuzu Grated Daikon Sauce This dish helps lighten up heavy dishes. In summer, this gives fried food a refreshing taste and makes them easier to eat. It will help you get though the long hot summer days when you have no appetite! In the winter, I recommend you use it as a dipping sauce for hot pot dishes. You can use yuzu powder and ichimi spice instead of yuzu ichimi spice. If you don't have either, you can give give it a delicious yuzu flavour with ponzu sauce or yuzu pepper paste. This time, I only used daikon radish, but you can also add grated carrot for a colourful finish. 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