[ASMR] ULTIMATE BRAISED DAIKON | RECIPE | Takoshiho Cooks Japan

I made my favorite dish in winter! You might be disappointed to realize it takes time and effort to make this, but it worths trying it. Obviously, the key ingredient is a seasonal juicy daikon radish. Hope you like this video.
ingredients
1 daikon
1 litter Dashi stock
1 tsp salt
2 tbsp low sodium soy sauce “usukuchi”
1 tbsp dried seaweed
1 tbsp potato starch with 1 tbsp water
yuzu peel for garnishing
***
When it comes to traditional Japanese food, seasonality is very very important.
I always try to use ingredients that are in season because it's more fresh, sustainable, and a full of energy from nature.
This series of videos "The Beauty of Japanese Kitchen" is great for watching aesthetic ways of cooking, ingredients and techniques in Japan.
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#japanesefood #daikon #yuzu

[@Vincent-ig2cb]

I've dried and pickled daikon and they are both delicious, so I must try cooking it now. I will be more adventurous! Thanks for the inspiration.

[@lindamccarthy8887]

I just discovered your channel and think that this recipe is exactly what I'm looking for. I'm gonna give it a try and see how it goes.

[@starfishhhhh79]

i made this today and it was wonderful! your channel is so underrated i hope more people discover your channel :)

[@TakoshihoCooksJapan]

THANK YOU!! I hope people like you will find mu channnel and enjoy the real Japanese & Asian food!!

[@terrima4064]

Thanks for sharing your recipe! This will be the first time I cook the daikon with dashi only and add soy sauce later to cook a bit more. I've slways cooked the daikon first in water until soft (like you), then I slow-cooked it with dashi AND soy sauce. I also didn't let it cool overnight. It'll be interesting to see how these adjustments change the outcome of the daikon.

[@nore8141]

That looks delicious

[@TakoshihoCooksJapan]

Thank you so much!

[@stephen129]

I can't see how the mentori stops the radish falling apart, surely the only thing it does it make it look nicer? Like when you tournee vegetables in French cooking.

[@patriciamurashige6879]

Pretty -pretty!!!!!

[@TakoshihoCooksJapan]

Thanks!!!!!!

[@maryloufernandez8099]

I love japanese daikon and will definitely try this😍 may I know if cooling it overnight can I place it inside the fridge after cooking off? 😊

[@nekonosuzu7918]

😌😸✨手間ひまかけたお料理大好きです。大根の角を取ると可愛らしく見えてくるのが不思議です。いつも、片栗粉のとろみが上手に作れず苦戦😹😂大根で作ってみます。

[@TakoshihoCooksJapan]

水溶き片栗粉を入れるときは、一度火を止めて、混ぜてから、弱火にかけるとうまくいきますよ〜🐙ぜひ大根、つくってみてくださいね！

[@robertwoodroffe123]

Pretty radisch / Paul Radisich

[@TakoshihoCooksJapan]

Pretty radisch / Paul Radisich ♡

[@ohnobea]

Hello! Do you leave the daikon in room temperature to cool over night? Or do you put it in the fridge?

[@TakoshihoCooksJapan]

It's better to keep them in the fridge! Daikon is in season here in Japan. Hope you'll like this recipe.

[@juliaokami7123]

Can you still make this is the Daikon is a bit old!?

[@GirlfriendNinja]

Why not put them all in the pot, then cover them with water?

[@GirlfriendNinja]

Why no peel the skin while the thing is whole? Seems like that would make more sense..

[@ryuukakhadijah7766]

Because they use the skin to make pickles later. If we use peeler when it's whole, the pickles' length won't look uniform and not as nice than peeling it this way