Crab Stick Daikon Roll Japanese Recipe



Crab Stick Daikon Roll Japanese Recipes

Ingredients :

10 cm

1

200 g

4 cm

 

Dressing :

2

8 tablespoons

4 tablespoons

3 tablespoons

2-3 teaspoons

square dried konbu (kelp)

large daikon, peeled

crab sticks

piece fresh root ginger, peeled and cut into matchsticks

watercress, to garnish

 

dried or fresh red chilies

dashi

rice vinegar

sugar

vegetable oil

salt

Method :
  1. Slice daikon into very thin rounds and spread out on a wire rack.
  2. Dry for 24 hours.
  3. The next day, soak konbu in warm water for 10 minutes, then cut lengthways into thin strings.
  4. Divide each crab stick lengthways into 2-3 pieces.
  5. Place a piece of crab stick and 1-2 shreds of ginger on a dried and softened piece of daikon and roll up.
  6. Tie with a string of konbu so that it won't open up.
  7. Repeat for remaining ingredients.
  8. Put all rolls in a mesh bowl or colander and pour over boiling hot water.
  9. Drain and set aside.
  10. If using dried chilies, soak in warm water for 10 minutes.
  11. Whether using dried or fresh cut in half lengthways and remove seeds, then slice diagonally into thin strips.
  12. Put dashi, rice vinegar, sugar, a little salt and oil in a saucepan and bring to the boil.
  13. Stir to dissolve sugar and add chilli strips.
  14. Boil for a few seconds and remove from heat.
  15. Leave to cool.
  16. Place daikon rolls in a bowl, pour over dressing and marinate overnight.
  17. Transfer to a serving dish and garnish with watercress.

Serves 4-8


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