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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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Daikon Tsukemono with Shiso and Olive Oil

Thursday, July 15th, 2010
Most tsukemono doesn't have oil but in my opinion, a drizzle of good extra virgin olive oil doesn't require an explanation. I was testing out this recipe and I didn't want to make a lot. I wanted just enough for 2 servings. I was pleasantly surprised so I'll probably make this again but I suggest using usukuchi soy sauce if you have it. If not, it's not a big deal the daikon will be tinted a soy sauce color.

1 cup of daikon sliced thin
1 shiso leaf chopped into strips
1/2 tsp. salt 1 tsp. rice vinegar 1/4 teaspoon of soy sauce (use usukuchi soy sauce if you have it)
drizzle of extra virgin olive oil

1) Slice the daikon thin. I had a small daikon so the width of the daikon was a perfect size but feel free to cut the slices in half or in quarters.
2) Add the salt, vinegar and soy sauce and mix with your fingers.
3) It's time to tsukemonoize the daikon. Press for 10 minutes. It is difficult to get enough pressure on the tsukemono with a tsukemono maker when you don't have enough vegetables in it. Since I didn't make a lot, I used two bowls about the same size and put the daikon in between and filled the top bowl with rocks. This worked perfectly. The shiso leaves are delicate and will turn an unpleasant brown color so leave them out until you serve it.
4) Gently mix in the shiso, a drizzle of olive oil, and serve.

Slice the daikon thin but not paper thin.
Daikon shiso-cut thin

Mix in the salt, vinegar and soy sauce.
Daikon shiso-mix

If you make a lot, use a tsukemono maker. I didn't have enough and subsituted with two bowls and some rocks.
Daikon shiso-omoishi

Mix in the shiso and olive.
Daikon shiso-served

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

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