Shimi Daikon Recipe – Simmered dried Daikon with soup stock

Do you know Shimi Daikon?
It’s preserved food made from Daikon, and also local speciality of Hizen area in Japan ๐Ÿ™‚
In the cold winter (after the temperature became minus degree), people start to make Shimi Daikon.
Peel off, Boil it for 1-2 minutes, then hang up outside for 1-2 monthes. Then the Daikon keep frozen and melt, again and again, then all the liquids is gone afterwards.

I found the youtube (Japanese) so you can see it ๐Ÿ™‚

If you love Japanese cooking, I guess you’ve already know Kiriboshi-Daikon (dried Daikon strips), it’s similar but very different texture.
Kiriboshi-Daikon is dried Daikon, not frozen, and Shimi-Daikon texture is very crunchy.

Today I cooked this Shimi-Daikon for our Lunch ๐Ÿ™‚

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Ingredients:
10-15 pieces of Shimi Daikon
200cc of Shiitake Dashi (soup stock from dried Shiitake)
2 Tablespoons of Mirin
a pinch of salt

White Miso

1. Soak the Shimi-Daikon with enough water for 20 mins. Squeeze and drain the water.

2. Place all the ingredients in the pot then cook it until all the liquids is gone.

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3. Place the cooked Shimi-Daikon on the serving plate then put white Miso on top.

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You can use any kind of white Miso.
Today I used “Fresh white Miso” which wasn’t cooked before the company sell it, so it keeps fermenting and you have to keep it in the freezer.
This type of Miso tastes much more sweet than regular white Miso.
You can also mic Mirin (or sugar) and regular white Miso to make it sweeter if you like it ๐Ÿ™‚

And I guess it’s sometimes difficult to find the Shimi-Daikon, even in Tokyo, since it’s local speciality from Hizen area.
In that case, you can use any kind of vegetable, like fresh Daikon or turnips for example.
Please cook them in the boiled water until it’s almost cooked, drain the water then cook them in the Shiitake soup stock ๐Ÿ™‚

Today’s Lunch..

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And my friend gave me very tasty dessert, so we also enjoyed it โค

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Thank you :)!

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4 thoughts on “Shimi Daikon Recipe – Simmered dried Daikon with soup stock

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