I made corn stew as part of supper tonight. As usual, I used store-bought premade stew roux (upper left one).
今日の夕飯にはコーンシチューを作りました。いつも通り、市販に出来合いのシチューのルー（左上）を使いました。
I added eryngii (king oyster) mushrooms and seafood mix.
エリンギとシーフードミックスを入れました。
What's special about tonight's stew was that I added daikon instead of potatoes!
今夜のシチューには特別に、ジャガイモの代わりに大根を入れました！
Looking at the pot, I was convinced that this stew would be very, very tasty!
鍋を見て、このシチューはすごく美味しくなるだろうと確信しました！
It was tasty at least for me.
少なくとも私には美味しかったです。
I have to keep on making dishes using daikon. Want to know why? Because we have a lot of daikon in our house, given to us by my father-in-law.
大根を使った料理を作り続けないと。なぜかって？義父からもらった大根がいっぱい家にあるからです。
Hiroyuki, I'm very happy to observe your adventures with daikon! As I have said under your previous post, I have never cooked daikon, so you give me lots of ideas. Daikon is available here in every supermarket, all year round, so I wonder why I use it so rarely. (And now it's the daikon season, so I see it on the markets too!)
ReplyDeleteHiroyuki, I have a small question: have you ever cooked brown rice? I know it's healthier, even though I prefer the white rice, so I thought I should eat it from time to time... I have recently bought 1 kg and today I have tried to cook it for lunch. The result was less than satisfying. I had to add much more water to my rice cooker and rinsing seemed completely useless. Do you have any experience with brown rice?
ReplyDeleteSissi: Like most Japanese, I'm no fan of brown rice. It is more nutritious than white rice, but it may not be so healthy as you might think it is. Anyway, the Japanese have developed quite a liking for white rice, and have also developed a good way to consume rice bran - making nukadoko.
ReplyDeleteIf you have an IH rice cooker, you can cook it satisfactorily:
http://hiro-shio.blogspot.com/2010/11/cooking-brown-rice-in-ih-rice-cookerih.html
You may want to try the bikkuri daki:
http://hiro-shio.blogspot.com/2010/04/bikkuri-daki-surprise-cooking.html
Sorry, I have never tried this method myself!
Or, you might be interested in hatsuga genmai:
http://hiro-shio.blogspot.com/2010/11/making-hatsuga-genmai-germinated-brown.html
Hiroyuki, tthank you for the kind answer and all the links. I am also a big fan of white rice. I love white French bread, white pasta... but I hear so much everywhere that we should eat also some wholemeal bread, brown rice... so I thought I would try it. Since you say it's not so healthy, I think I will never buy it again. The taste is worse than I thought. I prefer much much more the nukadoko then ;-)
ReplyDeleteI will definitely taste the germinated brown rice! I have to use up the expensive 1 kg bag :-(
Thank you again!
I've made a 'harvest rice' with brown rice that was very tasty. When you add brown rice to the rice cooker, add a little hon dashi powder, a dash of sake and a piece of dried kelp. Top with enoki mushrooms, thinly sliced carrots, small pieces of daikon, etc. (it's good with a little spinach). When the rice is done cooking, dribble on a little sesame oil, then mix it all together.
ReplyDeletemuskrat: I can't think of the exact name for your dish, but that sounds delicious. Maybe I can make it, but probably using equal amounts of brown and white rice.
ReplyDeleteMuskrat: thank you so much for the recipe! It sounds delicious. I must try it next time.
ReplyDeleteSissi: I like brown rice. It needs soaking time (1 h) and a long slow cooking time which totally depends on the shelf age of the rice. But germinated brown rice is much better. I made it in my electric yoghurt maker (1 l warming pot): Heating while soaking 2 x 8 hours on 38 C. and 1 night at room temperature. Afterwards steaming as white rice.
ReplyDeleteHiroyuki: I found a german food (instant sauces, soups, rouxs) brand providing this soup roux for asian and US market only. In Japan it is sold under the name of a japanese brand. But they don't sell it here.
Thank you, Kiki. The instructions on the package haven't mentioned soaking, so I have just added a bit more water to the rice cooker and cooked like white rice.
ReplyDeleteIt was much too chewy and dry though.
Next time I'll soak it!
Soaking is definitely a good idea for brown rice! I also use 2 parts water to 1 part brown rice when I make it. I wasn't crazy about brown rice until I ran across this method online. I can't remember the name either, but its delicious!
ReplyDeleteI love daikon, but its been expensive here lately... One request - can you please show any recipes you have for daikon pickles? ;O) (I'm pickle-crazed)
ReplyDeleteKiki: There must be little demand for such "instant" products in your coutry. Isn't that great? In Japan, we don't have TV dinners, unlike in other countries, though.
ReplyDeletemuskrat: I'll see what I can do, but don't expect much, because I'm not so fond of pickles.
ReplyDeleteHiroyuki: Don't get me wrong. Germans use lots of instant soups, sauces and ready or half prepared convinience food. Many don't even cook. It is this special kind of roux for corn cream they don't sell here. I have never seen it.
ReplyDeleteKiki: Thanks for the correction.
ReplyDeleteThe Germans are known to be industrious and hard-working, so it's easy to imagine that you hate to use such instant roux products!
As you my know, the concept of this and other stew and curry roux products in Japan is to enable anyone to make stew and curry as easily as you make miso soup.