tag:blogger.com,1999:blog-3101980281470446262.post953108315934522798..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Daikon Gyoza and Daikon Hasami Yaki/大根餃子と大根のはさみ焼きHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3101980281470446262.post-18962188218931891852011-11-26T06:51:20.402+09:002011-11-26T06:51:20.402+09:00Sissi and Kiki: Renkon (lotus root) hasami age (d...Sissi and Kiki: Renkon (lotus root) hasami age (deep-fried) is very popular in Japan, and I thought I would make daikon hasami yaki (pan-fried). Later I found this daikon gyoza recipe:<br />http://www.tukeru.com/tukemono/recipe_204032.htm<br />Japanese only<br />and I thought this would be an interesting way to consume daikon.<br /><br />The gyoza kept their shape because the daikon slices had been rubbed with salt and turned tender, but I recommend using katakuriko (potato starch) so that the filling could stick to the daikon slice.<br /><br />I found one interesting blog while searching for an image of renkon hasami age:<br />http://lifeoflinuz.blogspot.com/2009/06/renkon-no-shiso-hasami-age-lotus-root.htmlHiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-85929757850244038782011-11-26T04:55:44.627+09:002011-11-26T04:55:44.627+09:00Hiroyuki: This looks so good and yummy. The gyoza ...Hiroyuki: This looks so good and yummy. The gyoza kept their shape so nicely and did not flap open. I would like to eat all of them in one go.Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-83496395499998205362011-11-26T03:20:06.914+09:002011-11-26T03:20:06.914+09:00Hiroyuki, your daikon gyoza are one of the most de...Hiroyuki, your daikon gyoza are one of the most delicious and original recipes I have ever seen! And it's very healthy + low calorie too!! I take it, if you don't mind :-) Hasami yaki too! Have you created these recipes on your own? <br />I had too much work this morning and missed the market (it's until midday only), unfortunately I couldn't find any daikon in two supermarkets I went to. I will have to wait tomorrow or Sunday. Prepare yourself to see both recipes soon on my blog!<br />It's so funny because I'm making chicken and shiso dumplings now ;-) I can't call them gyoza because I cook them and then maybe will fry maybe not, but I use gyoza skins.Sissihttp://www.withaglass.comnoreply@blogger.com