はちみつ漬け乾燥野菜とナッツのヨーグルトムース
ささきひろこ
2
20 minutes
20 minutes
3
ヨーグルト
ヨーグルト
はちみつをからませた乾燥野菜を、半分はムースに、もう半分をトッピングにつかうスイーツレシピを紹介します。
材料
乾燥ラディッシュ：10g
乾燥ごぼう：10g
乾燥聖護院大根：10g
はちみつ：60g
水：大さじ4
ゼラチン：10g
豆乳グルト：200g
生クリーム：200ml
ビートシュガー：20g
レーズン：30g
クルミ：30g
調理方法
乾燥野菜を粗く刻み、はちみつに漬けておく
うつわに水をいれ、ゼラチンをふりいれる
鍋に豆乳グルト（100g）をいれ、沸騰したら火を止め②を加え混ぜる
残りの豆乳グルトを加え、氷水にあてながらとろみがつくまで混ぜる
ボウルに生クリームとビートシュガーをいれ、角が立つまで泡立てる
①の半量と④を3回にわけて加え、混ぜあわせる
うつわに流しいれ、冷蔵庫で冷やす
食べる直前に①の残り、レーズン、クルミをトッピングする
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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