Grated Daikon Radish Tossed with Umeboshi. This is a cooking movie that I shot and edit for Marukai super market. This movie was shown all Marukai stores in Los Angeles. Daikon oroshi means grated daikon radish in Japanese.
Made with daikon radish to support digestion and aid metabolism of fats.
Daikon radish is utilized for it's pungent qualities.
Combine grated daikon and water in a small sauce pan and bring to a boil over medium heat.
You can have Grated Daikon Radish Tossed with Umeboshi using 5 ingredients and 2 steps. Here is how you cook it.
Ingredients of Grated Daikon Radish Tossed with Umeboshi
- You need 10 of cm plus Daikon radish.
- You need 1 of Umeboshi.
- Prepare 1 of Nori seaweed.
- You need 1 of Shirasu or chirimenjako.
- You need 1 dash of Soy sauce or ponzu.
One of my favorite ways to eat Hamburger Steak is with Daikon Oroshi (grated Daikon radish.) Daikon Oroshi is often used as a condiment and is especially great with rather oily food, such as Tempura and grilled mackerel fish. It has such a refreshing flavor and texture that compliments fatty. Radishes might not seem particularly versatile, but daikon radishes can actually be used in a variety of ways (including as props for dancing). Really finely grated daikon (this known as daikon oroshi) can be served alongside fish or tofu as a condiment, or added to dipping sauces for tempura or noodles.
Grated Daikon Radish Tossed with Umeboshi instructions
- Combine the lightly squeezed and drained grated daikon radish, pounded umeboshi, and shredded nori seaweed and toss with soy sauce..
- Dish it up, and top with shirasu..
Fresh Salmon Cooked in Grated Korean Radish with Ponzu Sauce. Fresh Salmon Cooked in Grated Korean Radish with Ponzu Sauce. This is an amazing dish to cook for yourself if you enjoy salmon! It's unlike most Western Salmon Dishes - more along the lines of Japanese (Izakaya Dining). Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth.
