Japanese｜Seafood｜Vegetables｜Winter｜大根と牡蠣の赤味噌酒粕煮
Daikon and Oysters Simmered in Red Miso and Sake Lees
Culinary Workshop Karinary Art 2019.Janu.
Ingredients
| Daikon radish | 150g ... Cut into 1.5cm thick slices, then halve or quarter them |
| Oysters | 8 pieces ... Rinse lightly |
| Burdock root | 50g ... Thinly shaved and deep-fried (oil not listed in ingredients) until crispy |
| Yuzu | As needed ... Julienne |
| <Mixed Seasoning> | |
| Dashi stock | 150ml |
| Red miso | 35g |
| Sake lees | 20g or more (to taste) ... Dissolve in some dashi stock |
| Sugar | 15g |
| Sake | 1 tbsp |
| Mirin | 1 tbsp |
| Soy sauce | 1 tsp |
Instructions
- In a pot, add the daikon radish and just enough water (preferably rice-washing water) to cover. Simmer until a skewer can pierce through.
- Bring a pot of water to a boil, add salt, and blanch the oysters for about 10 seconds. Drain and pat dry.
- In a pot, combine the cooked daikon radish from step 1 and the <Mixed Seasoning>. Heat until boiling, then simmer on low for 7-8 minutes.
- Add the oysters from step 2 to the pot and simmer for 2-3 minutes, allowing the flavors to coat. Plate the daikon and oysters, then reduce the remaining broth to thicken slightly and pour over.
- Garnish with crispy fried burdock and sprinkle with julienned yuzu.