「切り干し大根のケーキ風」お惣菜レシピ
ささきひろこ
材料
焼き芋：150g
アーモンドミルク：5g〜
クルミ：20g
ホワイトバルサミコ酢：100g
はちみつ：30g
塩：ごく少量
切り干し大根ミックス：50g
生黒胡椒：大さじ1
- オリーブオイル：適量
調理方法
ボウルに焼き芋をいれ、マッシュする
アーモンドミルクを加え、混ぜあわせる（なめらかになるよう量を調整する）
クルミを加え、混ぜあわせる
セルクルに50gずついれ、平らにならしたら冷蔵庫で冷やしておく
鍋にホワイトバルサミコ酢、はちみつ、塩をいれ、ひと煮立ちさせる
母の日ミックスを加え、水気がなくなるまで煮詰める
火をとめ生黒胡椒を加え、しばらくおいて味をなじませる
④にのせ、食べるときにオリーブオイルをかける
Dried Shogoin radish
Plump and springy, rich and sweet and delicious
Shogoin daikon is one of Kyoto's representative traditional vegetables, said to have originated in the Shogoin area of Kyoto in the late Edo period. The large, round roots are full of moisture, soft yet resistant to falling apart when cooked, and have a subtle sweetness.
Due to its fine-grained flesh, drying it gives it a plump, springy texture. In addition, as the moisture is removed, the umami condenses, adding richness to its subtle, elegant sweetness. The taste is quite different from fresh daikon.
■ Made with Shogoin daikon, a traditional Kyoto vegetable
■ Thickly cut for a plump, springy texture
■ Great for stews or adding to noodles
■ Using it in kiriboshi daikon (dried daikon) adds a unique touch.
How to Use Dried Shogoin Daikon
Besides soups and miso soup, it pairs well with bacon, so we recommend simmering it together in consommé. It's also great pickled in honey. You can enjoy the finished daikon syrup mixed with soda or hot water.
How to rehydrate dried Shogoin daikon
■ Also recommended to use in sweets when pickled in honey
■ Its thick texture makes it perfect for ingredients in miso soup and more
Daikon pickled in honey: I remember as a child, whenever I had a sore throat or felt a cold coming on, I would always drink "honey daikon" with hot water. We've recreated that with dried Shogoin daikon. Recipe here
Shogoin Daikon Harihari-zuke: We also recommend making a quick harihari-zuke style pickle to enjoy with onigiri. Recipe here
Product Overview: Dried Shogoin Daikon
Ingredients: Shogoin daikon (from Kyoto Prefecture)
Producer: Echie Nosan: Aims for environmentally and people-friendly agriculture, cultivating crops using homemade compost.
Net Content:
- 20g: For a trial
- 20g x 2 bags: For gifting to friends
- Large capacity pack 80g: For repeat customers
- 200g (simple packaging): For those who cook daily
- 500g (simple packaging): For restaurants, or individuals for large consumption
Country of Origin: Kyoto, Kyotango
Best Before: 180 days from manufacturing date
How to enjoy: Recommended for use in dishes after rehydration or in stews.
Click here for commercial supply of domestic dried Shogoin daikon
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