Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, steamed potatoes with grated daikon dressing. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Steamed Potatoes with Grated Daikon Dressing is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Steamed Potatoes with Grated Daikon Dressing is something which I have loved my whole life. They’re nice and they look fantastic.
Daikon oroshi means grated daikon radish in Japanese. This traditional, white snow-like condiment enhances dishes, like fish, udon, and soba Daikon oroshi means grated daikon radish in Japanese. It has a refreshing spicy taste along with a mild sweetness.
To get started with this recipe, we have to prepare a few components. You can have steamed potatoes with grated daikon dressing using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Steamed Potatoes with Grated Daikon Dressing:
- Prepare 6-8 small potatoes (just wash, no need to peel)
- Make ready flour for coating potatoes
- Get vegetable oil for deep frying
- Prepare Broth:
- Make ready *2 Tbsp each mirin, soy sauce
- Take *120 ml dashi (water ＋ dashi powder is also OK)
- Make ready *1/2 Tbsp sugar
- Make ready 2-3 cm in length (about 2 tbsp) daikon radish (grated)
- Take shichimi spice powder for topping
Daikon also appears in a lot of other Asian dishes: pickled with carrots for Vietnamese banh mi sandwiches, grated raw and served with sashimi, or fermented with Napa cabbage into Korean kimchi. Besides these traditional preparations, I've recently discovered that thinly sliced daikon adds great. Fresh Salmon Cooked in Grated Korean Radish with Ponzu Sauce. This is an amazing dish to cook for yourself if you enjoy salmon!
Instructions to make Steamed Potatoes with Grated Daikon Dressing:
- Steam the potatoes until they are tender (about 20~25 mins. depends on the size). While they are still hot, peel them.
- Heat a pot over medium heat. Add mirin and then dashi, sugar and heat until cooked (about 30 seconds). Put soy sauce into it and heat.
- Dust the potatoes with flower, brushing off any excess and plunge in the oil. Deep fry until the surface becomes golden brown, and drain off the oil and arrange on a plate.
- Pour in the heated broth and topped with grated daikon radish, and sprinkle with shichimi spice powder.
You can also substitute the Korean radish with Japanese Daikon. Then drizzle a few spoonfuls of the Ponzu Sauce over the steaming radish. Serve with a bowl of hot. Use daikon in dressings and sauces. Really finely grated daikon (this known as daikon oroshi) can be served alongside fish or tofu as a condiment, or added to dipping sauces for tempura or noodles.
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