【Japanese Fine Dining from Home】 Shogoin Daikon with Chicken Ankake by Arashiyama Nishiki
Hironori Tanaka
Director of Arashiyama Nishiki
Born in 1986, Tanaka apprenticed for three years at the Futako Tamagawa branch of Tankuma Kitamise after graduating university.
He returned to Arashiyama Nishiki in 2011 and is a member of the Kyoto Culinary Association.
【Japanese version】
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Today, we will introduce a dish featuring Shogoin daikon
⅓ Shogoin daikon
Cut the daikon in half lengthwise
Cut lengthwise again into five wedges
Carefully remove the skin
Cut into the appropriate size
Bevel the edges
This prevents the daikon from falling apart and helps it absorb flavor
1 carrot
Cut the carrot into wide slices and shape into plum blossoms
1 block of konnyaku
Cut the konnyaku into 1cm wide slices
Make a cut down the middle
Wash the konnyaku and cook in a pan
Twisted Konnyaku
Push the end of the konnyaku slice through the center cut and pull
Yuzu, to taste
Remove the fruit of the yuzu
Shave off the white part and julienne
Blanch the daikon, carrots, and mizuna greens
(approx. 5 minutes for the daikon and carrots, 1 minute for the mizuna)
Half bunch of mizuna greens
Cool the mizuna in ice water and cut into 2cm pieces
Cook the daikon, carrots, and konnyaku separately
How to Cook Shogoin Daikon
900cc dashi broth
15cc light soy sauce
4g salt
45cc mirin
15cc sake
Cook over low heat for 20 minutes
How to Cook Carrots
600cc dashi broth
30cc light soy sauce
30cc mirin
10g sugar
Cook over low heat for 15 minutes
How to Cook Konnyaku
600cc dashi broth
30cc light soy sauce
45cc mirin
Cook over low heat for 15 minutes
If possible, cool and let sit overnight to enhance the flavor, then reheat just before serving
50g ground chicken
To make the ground chicken “an” sauce
fry the ground chicken with a pinch of salt
rinse under warm water to remove the oil
press to remove excess water and finely chop
Ground Chicken “An” Sauce
260cc dashi broth
20cc light soy sauce
20cc mirin
Combine the above ingredients
Place 10g of starch in a bowl
Mix with a spoonful of the seasoned broth
Add the ground chicken to the broth and bring to a boil
Turn off the heat and gradually mix in the dissolved starch
Bring to a boil again
Preheat the serving bowl
Warm the mizuna and daikon in hot broth
Today, I’ve introduced a dish made with Shogoin daikon
Please enjoy its uniquely sweet flavor at home
Next time, Tanaka-san from Tsuruse will introduce a dish made with Japanese rapeseed
#cuisine
#recipe
#Japanesefood
#Kyotocuisine
#washoku
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