Daikon-yaki

Overview

Dagenyaki is actually fried large white radish, and the processing method is different from our usual method. This method is lighter and oil-free, and the taste comes from light soy sauce.

Tags

• hot dishes
• common dishes
• children
• japanese food
• autumn recipes
• winter recipes
• banquet dishes
• dinner
• bonito flakes
• chives
• homemade rice wine
• pork bone
• sukiyaki soy sauce
• white radish
• water

Ingredients

Steps

1. 1 Wash the pork stick bones, blanch them in a pot of cold water, and cook until foam forms;

   

2. 2 Pour away the foamy water, rinse the stick bones, put in another pot, add an appropriate amount of water, add the stick bones, and add an appropriate amount of rice wine;

   

3. 3 Wash the white radish and cut into thick sections of about 10cm;

   

4. 4 Put it into the pot where the stick bones are cooked, and cook together with the stick bones,

   

5. 5 After boiling the pot, cook for about 30 minutes and take out the white radish;

   

6. 6 Cut the two ends of the white radish with a flower knife and put it on a flat plate with soy sauce, so that both sides of the radish are covered with soy sauce;

   

7. 7 Do not put any oil in a non-stick pan. When the pan is hot, add the white radish to prevent it from browning, then turn it over and fry on both sides until brown and take it out;

   

8. 8 When eating, you can dip it in sukiyaki soy sauce and sprinkle with appropriate amount of bonito flakes.