Dried radish is a kind of Japanese traditional ingredients. Do you know how to use them? Have you ever seen them in your country? This great dried food definitely help modern people like us.
Potage of dried daikon and potatoes with herb Bread.
Dried radishes can be stored for a long time, and it has also great broth and sweetness. ◎ Originally Japanese have used to use it as “nimono“ which is traditional cuisine such like a stew.
Dried radish contains highly dietary fibers, so when we could not eat enough vegetables, it helps our stomach.👌
In this recipe, I also added Japanese traditional dried food which called kelp. Into this soup and baked it with cheese on top at the end. Kept has great flavor kind of “Umami taste”. This taste is important for Japanese dishes.
Kept is kind of seaweeds. If you find it at grocery shop, please get and cook it.👍But be careful , almost of all cannot eat raw.
Recipes.
Ingredients
a.
Potatoes ….. .250-300g
Dried daikon radish …… Approx. 10 g
Kelp ……2,3g
Salt – a pinch
Butter….. .10g
Water – 200cc
Consomme cubes – 1
Milk – 200cc
Salt – a pinch
Toppings
Cheese – to taste
Kelp – to taste＊
＊From a.
Method.
Cut the potatoes into 1 cm cubes.*I didn’t soak them in water to make them mellow.
How to make potage.
1.Sauté all the a and cook until the potatoes are translucent.
2.Add the water and consommé, bring to the boil, remove the kelp* and simmer over low heat for about 10 minutes*. Use the kelp as a topping. Cook until the potatoes are easily pierced with a bamboo skewer.
3. Place in a blender.
4. Add the milk and cook over low heat, mixing all together. Adjust the seasoning with salt.
How to make the topping
While the mixture is simmering, place a small amount of cheese on a frying pan, finely chop the kelp used in step a., place it on top of the cheese and fry until golden brown.
＊This kelp is used from a.
If you try to cook, please let me share your pictures☺️
See you next Sunday.
Thanks for reading Oden. UCJ!!
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