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Tag: japanese

Soy Glazed Potatoes

Soy Glazed Potatoes

Whenever I tell people that I don’t love potatoes, they gasp as if I just said I hate kittens. But it’s true, they aren’t my fave veggie by a long shot. I usually find them kind of bland and boring. Generally when I want a read more

Oyakodon

Oyakodon

In the realm of Japanese cuisine, few dishes evoke the same sense of warmth and nostalgia as Oyakodon. Even its name, where the literal translation is parent and child rice bowl, conjures comfort. The parent and child actually refers to the juicy morsels of chicken read more

Simmered Kiriboshi Daikon

Simmered Kiriboshi Daikon

I’m not one for making rigid New Year’s Resolutions. I’m gonna eat the carbs and drink the wine. But this *is* a good time to reflect on your health in general and your overall eating habits. One thing I am always interested in is finding more delicious ways to include a diverse range of plant based food into my diet. We’ve had some health issues in our family this year so it’s taken on a particular importance for me. That’s why I will be participating in Veganuary, the movement to encourage people to eat vegan all of January. 31 days of vegan meals is a great way to challenge yourself to try new foods and new techniques.

Which brings me to today’s Simmered Kiriboshi Daikon. You might not see this dish on many Japanese menus here; perhaps it’s not considered as sexy as sushi or gyoza or ramen. But this is just the kind of classic home cooking you would find in everywhere in Japan. Your grandmother makes it, it’s in bento boxes sold at train stations, and you’ll find it at many grab and go food spots.

Simple, nourishing, plant forward dishes that celebrate seasonal vegetables are the backbone of traditional Japanese cuisine. In this recipe, dried daikon radish and other veggies are simmered in a flavorful broth. These braised types of dishes are known as nimono and along with tsukemono (pickled veggies) are regular parts of a typical meal. Simmered Kiriboshi Daikon is wonderful served hot, cold, or at room temperature so let’s get into it.

ingredients for kiriboshi daikon

Daikon radish is a beloved vegetable and it’s particularly popular in the winter when other vegetables used to be scarce. Eaten raw, cooked, and pickled, it’s versatile and nutritious. BUT not gonna lie, it does smell pungent. And the dried form when it’s soaking is particularly pungent. But please do not let that put you off. The smell dissipates as it cooks. Plus there are so many foods that are delicious but smell. So let’s lean into smelly foods and embrace the funk.

 

Kiriboshi Daikon is dried strips of daikon radish. You can find it in bags in the dried good sections of well stocked Asian markets, or online. Just like other dried foods, say mushrooms or sun-dried tomatoes, it needs to be reconstituted in hot water. Look for a pale color inside the packages. Kiriboshi daikon tends to darken over time and the flavor gets stronger. It’s still perfectly edible. For research purposes, (also known as forgetting what I have in the pantry), I have cooked several older packages and they were fine, but the overall look is not that appealing, like you added too much soy sauce to the pot.

kiriboshi daikon in water

The daikon will quadruple in volume. While it soaks I prep the other ingredients.

shiitakes daikon

Vegan cooking is a great time to practice your knife skills:

carrot kiriboshi daikon

Another ingredient that may be unfamiliar to you is the tofu cutlet. Tofu cutlets are a super convenient product because the tofu is already fried, which adds another nice element of flavor to our Simmered Kiriboshi Daikon. I keep them in the fridge alongside other tofu containers. You can use any tofu product here: aburaage (thin sheets of fried tofu), Yuba (tofu skin that has a chewy texture), or regular tofu. If you choose regular tofu, go for a firm one that will hold its shape in the braise. Use any leftover cutlet in my Lemongrass Tofu Rice Salad.

sliced tofu simmered daikon

Now everything is prepped and we’re ready to start cooking. One of the great things about Simmered Kiriboshi Daikon is that once the prep work is done, the cooking is mostly hands off. Just put everything along with the ingredients for the broth in the pot and let heat and time do its thing.

broth simmered kiriboshi daikon

Kiriboshi daikon has a toothsome but tender texture when done. It will not cook into a melt in your mouth feel. This makes a good amount that refrigerates well. You can reheat leftovers or just eat it straight out of the fridge.

I love to make meals out of veggie sides any time of year, and it’s especially useful when meal planning for Veganaury. While the Simmered Kiriboshi Daikon is cooking, steam some rice and roast some Maple Miso Glazed Squash and throw together my Korean Cucumber Salad. In less than an hour, you will have a vegan feast full of exciting textures and flavors that will make you think, “Oh yeah, I can definitely eat like this for at least a month”.

Are you doing Veganaury this year? Drop a comment and let me know, and of course remember to tag us in all your glorious food pics @funkyasiankitchen, we love hearing from you!

 

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recipe care kiriboshi daikon

Simmered Kiriboshi Daikon

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 30m minutes
  • Total Time: 0 hours
  • Yield: serves 4-6 1x

Ingredients

Scale
  • 5060g (1 small package) kiriboshi daikon 
  • 3 cups boiling water (for soaking daikon)
  • 1 small carrot, cut into matchsticks
  • 6 pieces fresh shiitake mushrooms
  • ½ fried tofu cutlet (about 3 ounces)
  • 2 Tablespoons neutral oil

Broth:

  • 1 ½ cups shiitake/kombu stock or vegetable stock
  • ½ cup reserved soaking water  
  • ¼ cup soy sauce
  • 3 Tablespoons mirin
  • 1 teaspoon sugar
  • 2 Tablespoons sake

Instructions

  1. Trim the stem from the shiitakes and discard. Slice the shiitakes into thin pieces. 
  2. Put the kiriboshi daikon in a colander and rinse under running water.
  3. Put the washed daikon into a medium bowl and cover with water. Rehydrate for 20 minutes. (It will quadruple in volume). Save ½ cup of the soaking liquid, and squeeze the water out of the soaked daikon. Cut the daikon into thirds so it is not so long.
  4. Cut the tofu cutlet in half horizontally into 2 thinner pieces. Then cut it into thin strips.
  5. Heat oil in a large saucepan over medium high heat. Add carrots, shiitake mushroom, and kiriboshi daikon to the saucepan and sauté for 2-3 minutes.
  6. Add tofu strips and stir. Add the Broth ingredients to the saucepan, mix and bring it to a boil.
  7. Reduce the heat to medium, and simmer for about 15-20 minutes, stirring several times until only a small amount of liquid remains. The daikon will have cooked to a toothsome tender texture.
  8. Serve immediately. 

Notes

*This dish is just as good hot, room temperature, or cold from the fridge.

 

Okonomiyaki Style Cabbage

Okonomiyaki Style Cabbage

A while back I posted my take on Okonomiyaki, Japan’s famous savory cabbage pancake. It’s filled to the brim with yummy delights like shrimp and bacon, and remains a family fave. But sometimes I’m craving this deconstructed version, where I cook just the cabbage, drizzled read more

Simmered Kabocha

Simmered Kabocha

If you love winter squashes but have never tried kabocha, you’re in a for a treat. Sometimes called Japanese pumpkin, Kabocha is sweeter than pumpkin and even than butternut squash. When gently simmered, it becomes incredibly tender and makes a perfect side for nearly any read more

Tamagoyaki Frittata

Tamagoyaki Frittata

Tamagoyaki is a favorite Japanese lunch box item, often found in purchased bento boxes or made by a home cook for school lunches. Dashi flavored thin, delicate layers of cooked egg are rolled together to make a large fluffy omelet. It’s deeply savory from the dashi and all kinds of yummy things can be added just like in the omelets you may be more familiar with. Because it can be served warm, cold, or room temperature, tamagoyaki is a versatile side dish that can be served at any meal or just enjoyed as a quick snack.

And while I love its umami rich goodness, it can be a little labor intensive for my regular meal rotation. Although the prepping of ingredients is quick and simple, the cooking technique is not. A square pan, which I’m sure you all have, is heated and oiled, and then a small amount of the egg mixture is poured into the pan. The thin egg crepe is rolled and then the process is repeated over and over again until you’ve created a thick egg omelette about the size of a brick. It’s delicious and impressive, but it’s completely hands on and requires a lot of delicate work. And thus my Tamagoyaki Frittata was born. All the flavor I love with a straightforward process that lets me enjoy it far more often. Brunch, supper, leftovers for lunch…this does it all, so let’s get into it.

ingredients tamagoyaki frittata

Making Tamagoyaki Frittata

If you’ve made any type of frittata before, the process will be very familiar. What may be new is the addition of super savory ingredients like dashi stock, mirin, and soy sauce that give it a decidedly Japanese twist. You can make my homemade dashi and use it for this, or you can use dashi powder. I like to add crabsticks and scallions too.

Have you ever had a frittata and it’s a thin and rubbery dissapointment? The trick is to use the correct number of eggs for the pan and not to overcook it. I also use a moderately hot oven, which protects the eggs a bit; eggs cook better at lower temperatures. So a good rule of thumb is to use the same number of eggs as the size of the pan. Today, I’m using an 8 inch skillet so I will be using 8 eggs. Once you pour the mixture into the pan, you might be a little scared that it will overflow, but fear not. This is the correct amount, and you will get a nice fluffy, thick Tamagoyaki Frittata that’s insta-worthy.

eggs in bowl

dashi soy frittata

Another tip, take care not to overbeat the eggs; too much air whipped into the eggs will result in a dry and spongy texture instead of the fluffy delight we’re going for.

cut crabsticks

shred crabsticks

Bake in the center of the oven until it’s puffed up and the center is set, 15-20 minutes.

Use a spatula to loosen the edges and turn it out onto a cutting board or serving plate.

The beauty of this Tamagoyaki Frittata is that it’s insanely delicious right out of the oven, or at room temperature, or cold right out of the fridge! It’s perfect for a family dinner or hosting a brunch. Serve it alongside Korean Cucumber Salad for an easy meal everyone will love.

Love eggs as much as I do? Check out my Egg Soufflé, Soy Eggs, and this awesome Soboro Beef Bowl!

 

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Tamagoyaki Frittata

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: snacks
  • Cuisine: japanese

Ingredients

Scale
  • 8 large eggs
  • 8 Tablespoons (½ cup) dashi (I used katsuobushi and kombu combo but you can use another kind)
  • 6 crabsticks
  • 2 scallions, trimmed and minced
  • ½ teaspoon sea salt 
  • 2 teaspoons soy sauce
  • 1 Tablespoon mirin
  • 1 Tablespoon sugar
  • 2 Tablespoons neutral oil

Instructions

  1. Preheat the oven to 375 and move the shelf to the middle rack of the oven.
  2. Crack the eggs into a large bowl. Add the dashi, salt, soy sauce, mirin, and sugar to the bowl and stir well to combine. (If you are using a whip, try not to incorporate too much air into your eggs. You want to mix it, not beat it.)
  3. Cut the crab sticks in half and then pull them apart into shreds with your hands. Set it aside.
  4. Heat an 8” non stick or seasoned cast iron skillet over medium high heat for several minutes. Add the neutral oil and swirl it around the pan to coat the surface.
  5. Sprinkle the crab and scallion evenly over the skillet and then pour the eggs into the skillet. 
  6. Put the skillet into the oven and bake for 15-20 minutes until the center is just set (it’s fine if it’s still slightly jiggly but you do not want it to be liquidy) and the egg has puffed up kind of like a souffle.
  7. Run a thin spatula around the edges of the frittata to free any sticky bits and then turn it out onto a cutting board. 
  8. Cut the frittata into 8 wedges and serve immediately.

Notes

*Tamagoyaki frittata is good warm, room temperature, or cold 

* You can also use 1 teaspoon of dashi powder mixed with ½ cup of water or use a dashi packet and simmer it with 1 ½ cups of water (using only ½ cup for the recipe)

Keywords: brunch, eggs, tamagoyaki, japanese