November 17, 2008

Our First Daikon/最初の大根

Today, my son pulled out a daikon from our small farmland for the first time.

I boiled the stems and leaves in boiling water for a few minutes, cooled them in cold water, squeezed, sprinkled with some salt, then squeezed again.

I'm going to have it with natto tomorrow morning.
I used the lower part (less sweet, more pungent when raw, suitable for simmering) to make tonjiru (pork soup).

I grated the uppermost part (sweet, less pungent) and had it with nameko mushroom. I poured some soy sauce, while my wife poured some ponzu.

I used the middle part to make daikon salad with fake crab meat and canned corn (no photo) and another daikon salad with umeboshi, dried bonito shavings, mirin, dashi, and soy sauce.

I used up the whole daikon for supper tonight, except the skin, which I discarded. I could have used it to make daikon kinpira...

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