Pickled radish and simmered radish leaves

Again radish recipe. They are growing so fast. I must eat them before they become too big. They are so delicious and refreshing, I can eat without anything. Meanwhile, I like to cook them.

I like the cute pink color of pickled radish. This simmered radish leaves with fried-tofu recipe has flavor of Kyoto home cooking. My mother used seasonable green leaves. These are definitely comfort food for me.

Pickled radish recipe (4 servings)

Ingredients:
about 150g radish
1 tsp salt

Pickled sauce:
1dl vinegar
2 tbsp sugar
1 tsp salt

1.	Boil pickled sauce ingredients in the small-pan and let it cool. Wash radishes and cut into 1/4 pieces.
2.	Mix radishes and 1 teaspoon salt in the small bowl. Leave it for 10 minutes and drain it.
3.	Mix pickled sauce and radishes in the clean glass jar and shake it. Put in the refrigerator for 1 night. You can store in refrigerator for 3-4 days.

Simmered radish leaves recipe ( 4 servings)

Ingredients:
2 fried bean curd.
200g radish leaves
1 tbsp sugar
1 tbsp soy sauce
1 tsp salt
1 tbsp sake or dry white wine
4dl dashi stock

1.	Wash the radish leaves and cut it to 4cm in length.
2.	place the fried tofu in a strainer and pour boiling water over them to de-grease. Turn them over and repeat.
3.	Cut fried tofu into 2cm in width.
4.	Pour dashi stock, sugar, salt, soy sauce and sake into the pan. Boil them with medium heat. Add fried tofu and cook for about 5 minutes.
5.	Add radish leaves an cook for about another 5 minutes. Don’t cook too much! If you cook too much, leaves lose color and crispy texture.
6.	Remove from heat and let it cool. You can serve both cold and warm. If you want to serve as warm, warm it again right before serving.

Avainsanat: fried tofu, radish

Tämä artikkeli kirjoitettiin Junen 15. 2010 ja se on luokassa - Kasvis, Japanilainen ruoka. Voit seurata kommentteja RSS 2.0 syötteellä. Voit jättää kommentin tai viitata artikkeliin omilta sivuiltasi.