人参入りの切り干し大根
ささきひろこ
作りやすい分量
20 minutes
20 minutes
煮物
煮物
切り干し大根の素朴な甘みに、にんじんの彩りと油揚げのコクが合わさった定番のおかずです。乾燥野菜は戻すだけで扱いやすく、短い煮込み時間でも味がしっかり染み込みます。毎日のごはんに添えやすい、ほっとする家庭の味です。
材料
乾燥聖護院大根：50g
乾燥京くれない人参：20g
油揚げ：2枚
ごま油：小さじ2
だし汁：300ml
しょうゆ：大さじ2
みりん：大さじ2
てんさい糖：小さじ2
調理方法
乾燥野菜をぬるま湯で15分ほど戻し、水気を軽くしぼり、大根は半分にカットする
油揚げを短冊切りにする
鍋にごま油を入れて中火で熱し、①と②を炒める
だし汁、しょうゆ、みりん、てんさい糖を加え、落とし蓋をして弱めの中火で10〜12分ほど煮る
火を止め、そのまま冷まして味を含ませる
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
その他のレシピ
View all
