“Dried daikon” is delicious and easy to store. It also has a high nutritional value, so I would definitely like to incorporate it into the dining table in order to follow up on the lack of vegetables.
Boiled dishes with a gentle taste are popular as a way of eating, but there are other recipes where you can enjoy the texture and umami!
In the third installment of the “Dry Matter Recipes When You Can’t Go For Shopping” series, we will introduce two items that you can enjoy the crispy texture of dried radish.
Layered and dried radish and vegetable steamed salad
Layer vegetables in a millefeuille shape and steam in a pot
[Ingredients for 2 people]*Per person 249kcal/salt 1.9g
・Carrot … 1/3
・Onions … 1/2
・White wine (or sake) … 1/4 cup
・Grain mustard dressing
∟Grain mustard, olive oil…2 teaspoons each
∟ Salt … 1/2 teaspoon
∟ pepper … a little
・Coarse black pepper
[How to make]
1. Lightly scrub the dried radish and soak it in plenty of water for about 8 minutes. Lightly squeeze the drainage and cut into 1.5cm length. Cut the cabbage and carrot into shreds. Cut the onion into 2mm width. Cut bacon to a width of 5 mm.
2. Place half of the cabbage in the pan one size smaller than the size of the pan, and half the dried daikon, bacon, onions, carrots, the rest of the dried daikon, and the rest of the cabbage are piled up in order.
3. Sprinkle wine and 1/3 teaspoon salt over medium heat. When it has boiled, cover it with a lid and turn it to low heat, and cook it for about 12 minutes.
4. Place in a bowl, sprinkle with a little black pepper and mix with the dressing ingredients. Eat with dressing and mix.
(Watanabe Maki’s recipe)