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The preparation:
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Thoroughly wash the daikon radish and, if desired, peel it. Cut the daikon radish into fine strips.
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Place the daikon strips in a microwave-safe bowl and loosely cover with plastic wrap.
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Heat in the microwave at 600 W for 2 minutes. Remove, stir well, and heat for another 1 minute.
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In a small bowl, mix soy sauce, Mirin, sugar, and sesame oil to prepare the sauce.
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Gently squeeze the heated daikon to remove excess liquid and thoroughly mix in the sauce.
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Finally, sprinkle with white sesame and serve.
Table of contents:
Summary
Kiriboshi Daikon Mikrowellen Version offers a quick and easy recipe for a traditional Japanese dried daikon radish called Kiriboshi Daikon, which originated during the Edo period as a preservation method during winter food shortages. Unlike the traditional version that requires days of sun-drying, this microwave adaptation can be prepared in just a few minutes, making it accessible for modern kitchens. This version differs in taste and texture, presenting a fresher and softer profile compared to the concentrated sweetness and firmness of the traditional form. In addition to being versatile in various dishes like stews and stir-fries, daikon is also praised for its health benefits, including aiding digestion due to its enzymes, and being rich in vitamin C and fiber, making it a suitable option for weight management. The site also provides a link to the traditional variant for those interested in exploring both methods.History and Cultural Background of Kiriboshi Daikon
Kiriboshi Daikon is a traditional Japanese preservation product that became widespread during the Edo period. The method of sun-drying thinly sliced radish was developed to compensate for food shortages in the winter.
Today, Kiriboshi Daikon can be easily purchased in supermarkets, and many families also make it themselves. It is used in various dishes such as stews and stir-fries and is known as a healthy and nutrient-rich food.
Differences from Traditional Kiriboshi Daikon
The microwave-prepared “Kiriboshi Daikon type” differs from traditional Kiriboshi Daikon in several ways. The biggest difference lies in the preparation time. Traditional Kiriboshi Daikon must be sun-dried over several days, whereas this recipe is ready in just a few minutes.
There are also differences in taste and texture. Traditional Kiriboshi Daikon has a characteristic, concentrated sweetness and a firm bite, while the microwave version is fresher and softer in texture. Both variants have their own charm and can be used according to personal preferences.
Health Benefits
Radish is a healthy vegetable that contains many enzymes that support digestion. These enzymes are heat-sensitive, so the short preparation time in the microwave helps to retain some nutrients.
Additionally, radish is rich in vitamin C and fiber, which can strengthen the immune system and promote gut health. Since it is low in calories yet filling, it is also suitable for diets.
Here is the link to the regular variant
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