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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

Thursday, December 23rd, 2010
It's the holiday season and as we all know it also means we're packing on the pounds. I think I heard that the average American gains 5 pounds over the holidays. In an effort to keep it below three, I've been working on even more healthier meals. I'm starting with the daikon with chirimen jyako which was a recipe that I happened upon when I was trying to use up some leftover daikon one day. The key to this recipe is the mayo. It adds a touch of creaminess but it's not overly rich. Without the mayo it would taste like the daikon in oden or furofuki daikon. The jyako and goma also adds texture and flavor to this dish. If you don't have jyako, tarako also works very well.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.
BAM 39

Ingredients (Servings 2)
Approx. 170 grams daikon
1 tsp. sesame seed oil
1 tbsp. chirimen jyako
2 tsp. soy sauce
1/2 tbsp. mayonnaise

Directions
1) Stir fry the chirimen jyako in the sesame seed oil until they are toasted and they take on a nutty flavor.
2) Add the daikon (cut in chunky julienne) until it's tender but still retains some firmness. Add the soy sauce and continue to stir until the sauce is incorporated.
3) Turn off the heat and mix in the mayonnaise.
4) Serve into bowls and top with sesame seeds.

Stir fry the jyako in sesame seed oil until it was nice and toasty.
Jyako_daikon_stir fry jyako

Add the daikon and soy sauce.
Jyako_daikon_add daikon and seasoning

When it's done, turn off the heat and mix in the mayonnaise.
Jyako_daikon_mix in mayo

Serve into bowls and top with toasted sesame seeds.
Jyako_daikon_top with sesame seeds

Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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