I’ve been trying out some different dishes with that dehydrated bean curd that I showed you all a couple posts ago. This time I cooked them with some shredded ginger soaked in agave (kind of like a honey ginger substitute). Came out really great! Served it up with a veggie stir fry, daikon and kombu strips, and some burdock root (gobo).
So this is a bit of a continuation from my last post on daikon. I wrote about how I cut the daikon in nice thick slices and cook it with daikon…but there’s more!
So, before I slice the daikon up, I actually wash it really thoroughly and peel it with a knife. I peel off the outer layer generously thick because I use it for a separate dish: I slice it all up into strips and simmer it in water and soy sauce for about 15 mins. I do this while the round slices of daikon are cooking with the kombu in the big pot. Once the kombu is done, I take it out, cut it into strips, and mix it in with the daikon skin. This makes a really delicious topping for rice!
I also like to tie the kombu in big knots and eat it with the daikon slices!
Today’s lunch idea (:
Indulged in a vegan burger patty, plus a bowl of sliced carrots, kombu, marinated daikon, and tofu, topped with sesame seeds!
(Sorry, keeping posts short until exams are over!)
I came across a daikon (Japanese radish) in the market today and it was so fresh and perfect that I had to get it! But I’m going away for a few days so I knew I’d have to finish it all today, so I got creative (:
Tonight’s dinner:
- Salad with slices of raw daikon
- Cooked daikon topping for my rice
- Thick slices of daikon cooked with kombu (seaweed) & bundles of konjaku
I like to put a big sheet of kombu over top of the daikon slices when I cook them – it acts as an extra lid to keep the heat in, not to mention the wonderful flavour!
Cooked up some yummy Japanese oden for dinner tonight!
For oden, what I do is cook up a clear mild soup stock (often soy-flavoured), and simmer chunks of vegetables and other goodies in it.
Typical ingredients are: daikon, kombu (type of seaweed), carrots, and cabbage rolls. The other ingredients you see in my dish here are tofu balls, konjaku noodles, and slices of konjaku.
Oden sounds a bit like hotpot, but it’s a little different in that the foods in oden are in big chunks and simmered lightly so that they keep their shape and do not mix into the clear broth. Also, oden is served in individual portions rather than in a big communal pot.
I absolutely looove oden because it’s satisfying, filling, delicious, and nothing but healthy!!
I served this up with a piping hot vegan steamed bun (:
