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Simmered dishes are also popular such as oden. [17] Daikon that has been shredded and dried (a common method of preserving food in Japan) is called kiriboshi-daikon (切干大根, "cut-dried daikon"). [17] Daikon radish sprouts (kaiware-daikon (貝割れ大根, literally "open-clam-like daikon")) are used raw for salad or garnishing sashimi ...
4. Add the remaining daikon and carrots to the casserole along with the sesame oil and shiitake mushrooms. Cover and simmer over low heat until the vegetables are tender, 20 minutes. Return the ribs to the casserole and simmer until heated through. Season with salt and pepper. 5. Meanwhile, bring a saucepan of water to a boil.
Also, certain rustic sorts of traditional Japanese foods such as kinpira, hijiki, and kiriboshi daikon usually involve stir-frying in oil before stewing in soy sauce. Some standard osōzai or obanzai dishes feature stir-fried Japanese greens with either age or chirimen-jako [ ja ] , dried sardines.
Tonkotsu - Kagoshima pork ribs simmered in shochu, miso, and black sugar for over five hours, not to be confused with Tonkotsu ramen; Tonkotsu ramen - pork belly and ribs, stewed for several hours alongside konnyaku and daikon in a broth containing miso, brown sugar and shōchū. A popular izakaya and ekiben item in the Kagoshima region.
Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called miso dengaku or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with ...
Sakurajima radish has a fine texture and is low in fiber. It is sweeter than other varieties of Japanese radish. In Japanese cuisine, it is typically prepared by simmering to produce dishes such as furofuki daikon. [9] Kiriboshi daikon and tsukemono are popular prepared foods which also employ
Stir the potatoes, carrots, celery, soup and garlic in a 5-quart slow cooker. Season the beef with the black pepper. Add the beef to the cooker and turn to coat.