Do you know Shimi Daikon?
It’s preserved food made from Daikon, and also local speciality of Hizen area in Japan
In the cold winter (after the temperature became minus degree), people start to make Shimi Daikon.
Peel off, Boil it for 1-2 minutes, then hang up outside for 1-2 monthes. Then the Daikon keep frozen and melt, again and again, then all the liquids is gone afterwards.
I found the youtube (Japanese) so you can see it
If you love Japanese cooking, I guess you’ve already know Kiriboshi-Daikon (dried Daikon strips), it’s similar but very different texture.
Kiriboshi-Daikon is dried Daikon, not frozen, and Shimi-Daikon texture is very crunchy.
Today I cooked this Shimi-Daikon for our Lunch
10-15 pieces of Shimi Daikon
200cc of Shiitake Dashi (soup stock from dried Shiitake)
2 Tablespoons of Mirin
a pinch of salt
Soak the Shimi-Daikon with enough water for 20 mins. Squeeze and drain the water.
Place all the ingredients in the pot then cook it until all the liquids is gone.
Place the cooked Shimi-Daikon on the serving plate then put white Miso on top.
You can use any kind of white Miso.
Today I used “Fresh white Miso” which wasn’t cooked before the company sell it, so it keeps fermenting and you have to keep it in the freezer.
This type of Miso tastes much more sweet than regular white Miso.
You can also mic Mirin (or sugar) and regular white Miso to make it sweeter if you like it
And I guess it’s sometimes difficult to find the Shimi-Daikon, even in Tokyo, since it’s local speciality from Hizen area.
In that case, you can use any kind of vegetable, like fresh Daikon or turnips for example.
Please cook them in the boiled water until it’s almost cooked, drain the water then cook them in the Shiitake soup stock
And my friend gave me very tasty dessert, so we also enjoyed it <3
Today I show you how to make Shiitake Dashi Japanese soup stock based on dried mushroom.
If you’ve ever cook Dashi, you know it’s usually based on kelp and bonito flakes.
But sometimes we also use dried Shiitake especially for cooking Nimono, or vegetarians.
It’s very easy to make, but there’s some points.
Soak the dried Shiitake in cold water.
＊It’s faster to rehydrate to soak in warm water but please soak it in COLD water to get the best flavor. 5 degree C is the best temparature.
Leave it in the fridge for at LEAST 24 hours.
Use this liquid as soup stock for cook the vegetable or Chicken etc
If you could get good quality dried Shiitake, it’s very nice to make steak. Don’t drain the water then pan fried it with olive oil and salt.
Dried Shiitake includes much more Umami than fresh one, very tasty!
I usually buy dried Shiitake made in Japan because the quality is very nice!