切り干し大根の味噌玉
Marikoさん
2
30 minutes
5 minutes
1
味噌玉
味噌玉
あらかじめ、具材を味噌に混ぜておく事で、食べるときはお湯を注ぐだけでお味噌汁を食べられます。切り干し大根を入れると、しっかり具材で満足感のあるお味噌汁になります。お好きな具材で、お子さんと一緒に作るのも楽しいです。
材料
味噌 300g
切り干し大根 20g
乾燥ワカメ 10g
白いりごま 10g
かつおぶし 5g
お好みの具材 適宜
調理方法
切り干し大根を、キッチンバサミなどで1cm程度に切る。
ボウルに味噌、切り干し大根、乾燥ワカメ、白いりごま、かつおぶしを入れて混ぜ合わせる。
直径2cm程度に丸め、お麩、あられなど、お好みの具材をのせる。
保存は、ラップに巻く、または、製氷器などの容器に入れ、冷凍保存が風味が落ちないのでおすすめです
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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