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