Simple but... a taste that will make you feel happy! Two easy "daikon" recipes that are "recommended for using up all the ingredients"

Hello. I am Ayumi Nakaganji, a chef.

When your eyes meet the shiny, fair-skinned radish, you'll be overcome with the urge to take it home.

Winter radishes are sweet and juicy, and are delicious no matter how you cook them. However, if you buy a whole radish, you may have a problem with how to use it up... This time, we will introduce some winter recipes using radishes that we hope will be helpful to those people.

1. "Chicken and Root Vegetable Soup" made with shiitake mushroom and chicken stock for a rich flavor

It may look simple, but the flavors of dried shiitake mushrooms and chicken are combined with the savory taste of root vegetables to make this a hearty, warming soup.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Chicken wings・・・4 pieces
Dried shiitake mushrooms・・・3 pieces
Daikon radish・・・150g
Burdock・・・1 stalk
A Soy sauce・・・1 teaspoon
A Sake・・・1 tablespoon
A. Salt... 1 teaspoon
Sesame oil...1/2 tablespoon
White pepper...a little

<How to make>

(1) Soak the dried shiitake mushrooms in 500ml of lukewarm water (not included in the recipe) for 30 minutes (you can also soak them in water the day before). Remove the stems from the soaked dried shiitake mushrooms and slice them thinly. Cut the daikon radish into chrysanthemum shapes (you can leave the skin on) and the burdock into irregular slices. Cut the chicken wings along the bones with kitchen scissors and open them up so that the bones are clearly visible.

(2) Add sesame oil to a frying pan and fry the chicken wings and burdock root.

(3) Once the surface has browned in places and the burdock is fragrant, add the daikon radish and shiitake mushrooms and stir fry briefly.

(4) Add the soaked shiitake mushroom water and ingredients A, and simmer for 20 minutes with the lid slightly ajar. Skim off any scum as you simmer.

(5) Season with salt (not included in the recipe) and white pepper.

I use chicken wings because the bones give off a lot of flavor. Of course, if you don't have chicken, you can use thighs. You can also add leftover vegetables from your fridge.

The pot is a Korean clay pot called "Tteokbaegi," which has recently become available at 100-yen shops. It has excellent heat retention, so it's recommended for the cold winter months. Personally, I feel that this pot improves QOL (quality of life), so if you're interested, I recommend it. It's great for Korean food, as well as stews, pot-au-feu, and other dishes that you want to eat warm.

2: Easy to season! "Spinach and Grated Pork with Mizore"

Coarsely grated daikon radish is combined with spinach, which has become sweeter in the cold weather, and the dish is simply seasoned with noodle soup base.

Adding pork makes it a delicious snack as well.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Thinly sliced pork (shoulder loin, chopped pork, etc. are fine)...80g
Spinach・・・1/2 bag
Daikon radish・・・100g
Noodle soup (2x concentrated)...2 tablespoons
White sesame...a little

<How to make>

(1) Boil the spinach, place it in cold water, squeeze out the water, and cut it into 3cm pieces. Grate the daikon radish with a grater (if you don't have one, you can use a regular grater).

(2) In a small pot, add a little sake (not included in the recipe) and bring water (not included in the recipe) to a boil. Once it boils, turn off the heat and add the pork and cook through. Then cut the pork into 1cm pieces.

(3) Tear the spinach into pieces and place it in a bowl. Add the daikon radish and pork, and mix with the noodle soup. Serve on a plate and sprinkle with white sesame seeds.

The Oni-oroshi grates food coarsely, so it doesn't release much water and can be eaten like a salad. It's also recommended for hot pot, as you can eat a lot of it as an ingredient rather than as a condiment. Personally, I think this is another kitchen item that improves your quality of life.

If you are using regular grated daikon radish, lightly squeeze out the excess water before adding it.

Winter vegetables store sugar so they don't freeze in the cold, which makes them sweeter and tastier. I grew up in the countryside, and I always thought how amazing vegetables were when I saw the fields covered in frost!

Enjoy the texture and freshness of raw radish in salads, pickles, and grated daikon radish, or enjoy the juicy flavor of stews and stir-fries. Use it up in a variety of recipes. (Text by Ayumi Nakaganji)

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