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This simple vegetable dish makes a
good starter for a dinner parties.
Ingredients
- medium mooli (daikon radish) -
1
- kombu seaweed - 1 sheet
- salt
- rice - 1 tbsp, washed
- punnet of cress
For the sesame miso sauce
- red and white miso paste -
75g/3 oz each
- sugar - 2 tbsp
- ground white sesame seeds - 4
tbsp
- mirin - 4 tbsp
Method
- Slice the mooli into thick
slices and peel off the skin. Wrap the rice in cheesecloth and
tie it.
- Put the mooli in a saucepan
and fill with water. Add the wrapped rice into the cooking water
to keep the mooli white and remove any bitterness.
- Add a little salt and let it
boil, then simmer for 15 minutes. Drain and discard the rice.
- Put the seaweed in a large
shallow pan and lay the mooli on top and fill with water. Let it
boil and simmer for 20 minutes.
- Now make the sauce. Mix the
white and red miso paste well in a pan. Add the sugar, and mirin
and simmer for 5-6 minutes. Stirring continuously. Then remove
the heat and add the sesame seeds.
- Serve the mooli and seaweed on
a dish with their hot cooking stock.
- Sprinkle cress over the top
and serve the mooli with the sesame miso sauce poured over. The
seaweed is used to garnish, not to eaten. Serves 4.
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