The other day, I found wari boshi daikon sold at the supermarket. I bought one bag without thinking what to do with it.
wari < waru = to break up, to divide
boshi < hosu = to dry
Wari boshi daikon is similar to kiri boshi daikon, but is thicker.
kiri < kiru = to cut
Today, I decided to make harihari zuke with it. I searched for recipes, and tried a 1:1:0.3 ratio for soy sauce, vinegar, and sugar. (The original recipe called for a 1:1:0.5 ratio, and I was sure that this would result in a sweet pickle.)
80 g wari boshi daikon
100 ml soy sauce
100 ml vinegar
33 ml sugar
8 x 8 cm kombu
1 red pepper, deseeded and chopped
1. Wash wari boshi daikon, and soak in a bowl of water for 30 min. or so to reconstitute.
2. Drain, squeeze, and cut into 2-3 cm pieces.
3. Combine all ingredients in a container.
4. Let sit in the fridge for 3 hours or longer.
割り干し大根 80 g
しょう油 100 ml
お酢 100 ml
砂糖 33 ml
昆布 8 x 8 cm
A very interesting dish. It gives me ideas of drying daikon on my own... I dry lots of vegetables (for vegetable stock) and also some fruits, like apples, so this should be doable too. (Dried daikon is very expensive here).
Sissi: All my family liked the harihari zuke, and we still have a lot of daikon in our house, so I'm thinking of drying daikon, too. I hope I can post about this in the near future.
I have seen those dried daikon stripes in our asia supermarket before but never bought it. Interesting, are the daikon stripes very chewy? I also read about it a few days ago in one manga called Kinou nani tabeta? きのう何食べた? (very excellent manga series - it is more some kind of painted cook book on daily japanese home cooking / slice of life). If I remember right the main figure used the dried daikon soaking liquid for soup.
Yes, harihari zuke should be chewy and crunchy, and it's loved for its texture. In fact, the name (harihari) comes from the texture, although in present Japanese, we don't say harihari to describe that texture. We'd say, "paripari", "korikori", and so on.
(As you may know, Japanese is full of onomatopoeic words.)
Maybe kiri boshi daikon?
I searched for "きのう何食べた 干し大根", and got a lot of results, like
(blog of someone who likes to reproduce dishes presented in manga)
>used the dried daikon soaking liquid
Yes, that's a very common practice. For that pickle, however, I had to discard the liquid.
Wow this http://umanga.blog8.fc2.com blog is nice. Thank you! The idea is good. I also thought about to try some of the dishes mentioned in the mangas.
Besides this rat radishes (picture link in your next entry) really do look like fat rats - very funny.
We have lots of pungent radishes too but in the shape of a carrot.
Kiki: Not only manga but also TV dramas are good sources of information. I'm thinking of making this tororo meshi for my son:
featured in episode 3 of Osen.
I think I'll use the nezumi daikon in miso soup or grate them for my own use.
I am so excited to see this type of dried daikon because I think you can make Chinese daikon pickles with it. It is very tasty and a favorite pickle for the Chinese people. My grandfather was from Sichuan, and when he was alive, he made Sichuan-style dried daikon pickles. I cannot tell you how delicious they were. It's so good with rice. The Chinese characters are 萝卜干 (Simplified characters) or 蘿蔔幹 (Traditional characters) Unfortunately I cannot tell you the recipe, because I don't know the recipe. My grandfather took the secret to his grave. But I think it has Sichuan peppercorns (whole or powder), red chili pepper, and maybe five-spice powder, garlic, sugar, and sesame oil. I hope you get a chance to try this and that you enjoy it too!
A: Thank you very much for your information! I spent some time searching for more information about 萝卜干. Just as you say, the pickle sounds very delicious! I hope I can find a good, authentic Sichuan restaurant and try that pickle.
I found some whole dried daikon at the Asian market. When I say dried, it was mostly dried, salted. I soaked it in water to dilute the salt, then cut it up into edible sized strips. It tasted amazing before I even made zuke!I omitted the sugar. My mother grew up in WWII Japan and there was a lot of rationing so she tended to not use sugar, other than baking. It tasted fine. I added dried kikurage strips that had been soaked. It complimented the daikon as it had a nice crunch.
Thanks for posting. Sometimes I remember things my mother used to make and go online to find them.
paizley: WWWII Japan! Thanks for sharing your story!
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