November 25, 2011

Daikon Gyoza and Daikon Hasami Yaki/大根餃子と大根のはさみ焼き

I made two dishes using daikon as part of supper tonight.

First, I cut daikon into 20 thin (2-3 mm) slices, and put them in a bowl, added 1 1/2 tsp salt, rubbed, and let stand for a few min.

Initially, I thought I would make daikon gyoza, but I found some of the slices were too thick, so I decided to make daikon hasami yaki with these thick ones.
hasami < hasamu (to sandwich, pinch, etc.)
yaki < yaku (to fry, pan-fry, burn, bake, etc.)

The fillings were:
150 g ground pork
Naga negi
I added some potato starch to adjust the consistency.
Note: Currently, I'm into low-salt and low-calorie diets, so I didn't add any salt.
豚の挽肉 150 g

I also refrained from coating the upper side of each daikon slice with katakuriko before placing the filling. Usually, katakuriko is used so that the filling could stick to the daikon slice.
Daikon hasami yaki:

We had these two dishes by dipping in equal amounts of soy sauce and vinegar.

I made some daikon pickle:
I'll talk about it tomorrow.


Sissi said...

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?
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!
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.

Fräulein Trude said...

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.

Hiroyuki said...

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:
Japanese only
and I thought this would be an interesting way to consume daikon.

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.

I found one interesting blog while searching for an image of renkon hasami age: