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<p>Hello, I’m Yukari, a cooking expert.<br />
Today, I’ll show you how to make Simmered Daikon Radish. This dish is full of comforting flavors, with daikon soaked in a rich, savory broth that pairs perfectly with rice! It’s simple to prepare with easy-to-find ingredients, making it ideal for busy days.</p>
<p>It’s also great as a side dish, a make-ahead meal, or a way to use up a large amount of daikon. It’s absolutely delicious, so I hope you give it a try!</p>
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<p>ãingredientsã<br />
ã»1/2 Daikon radish<br />
ã»80g Carrots<br />
ã»4 Fried fish cakes<br />
ã»1/2 Konjac<br />
ã»2 tbsp Soy sauce<br />
ã»2 tbsp Mirin<br />
ã»2 tbsp Sake<br />
ã»150ml Water<br />
ã»1.5 tbsp Sugar<br />
ã»1/2 tsp Dashi stock<br />
ã»1/2 tbsp Sesame oil</p>
<p>ã»120g Radish peel<br />
ã»1 tbsp White dashi<br />
ã»1 tsp Vinegar<br />
ã»1/2 tsp Sugar</p>
<p>ãInstructionsã<br />
 **Simmered Daikon Radish**<br />
1. Cut the daikon into half-moon slices, the carrot into rough chunks, the fish cakes (satsuma-age) into bite-sized pieces, and the konnyaku into bite-sized pieces. Blanch them in boiling water for about 3 minutes.<br />
2. Heat sesame oil in a frying pan and sauté the daikon and carrot.<br />
3. Add the konnyaku and satsuma-age, then stir-fry. Pour in water, sake, mirin, and sugar. Once it comes to a boil, simmer over medium heat for 1 minute.<br />
4. Add dashi powder, cover with a lid, and simmer over low heat for 6 minutes.<br />
5. Stir in soy sauce, bring to a boil again, place a drop lid, and simmer over low heat for 10 minutes.<br />
6. Remove the drop lid and simmer over medium heat for about 3 minutes to reduce the liquid. Let it cool slightly before serving. </p>
<p> **Pickled Daikon Peel (Optional)**<br />
1. Slice the daikon peel into thin strips. Mix with sugar, white dashi, and vinegar.<br />
2. Let it marinate in the refrigerator for about 1 hour before serving. </p>
<p>Enjoy your delicious simmered daikon and pickled daikon peel! </p>
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大根の煮物の作り方｜副菜や作り置きに便利！味がしみしみでご飯が進む簡単レシピ！大根大量消費にもおすすめです！-How to make Simmered Daikon Radish-【料理研究家ゆかり】
