Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, simmered daikon radish and carrot (a taste of home). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Simmered Daikon Radish and Carrot (A Taste of Home) is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Simmered Daikon Radish and Carrot (A Taste of Home) is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have simmered daikon radish and carrot (a taste of home) using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Daikon Radish and Carrot (A Taste of Home):

1. Prepare 8 cm Daikon radish
2. Make ready 1/3 of a block Konnyaku
3. Take 3 cm Carrot
4. Prepare 400 ml Dashi stock (kombu and dried shiitake mushrooms)
5. Prepare 2 tbsp Sake
6. Get 1 tbsp Beet sugar
7. Make ready 1/2 tsp Salt
8. Get 1 tbsp Soy sauce

Steps to make Simmered Daikon Radish and Carrot (A Taste of Home):

1. [Preparation Step 1]: Peel the daikon and slice into 2 cm thick rounds (into 4 pieces). Boil the daikon until soft in water used to rinse rice. If you don't have any rice soaked water, add some uncooked rice into the water when boiling.
2. [Preparation Step 2]: Cut the konnyaku into 7-8 mm thick slabs. Make a slit down in the middle of each piece. Take one end of the konnyaku, thread it through the center to make a "rein knot." Rub with salt, place in a pan, and bring it to a boil, then turn off the heat.
3. [Preparation Step 3] Slice the carrot into 1 and 1/2 cm rounds (into 2 pieces).
4. [To simmer] Put the dashi stock into a pot, add the prepared items from Step1, Step 2, and Step 3, then turn on the heat. When it comes to a boil, add the sake, sugar, and salt, then simmer. After about 10 minutes, add the soy sauce.
5. Keep simmering until the carrot becomes soft and the flavors have been fully absorbed by all the ingredients (I added some daikon leaves in this photo).
6. Bonus: I make the dashi stock regularly to keep in stock. To make the dashi, add 1 piece of kombu and 3 dried shiitake mushrooms to 1000-1200 ml of water and soak for 30 minutes to 1 hour, then and it's ready!I keep the leftover rehydrated shiitake mushrooms and kombu to make tsukudani (sweet-salty simmered dish.)
7. I made this dish with kabocha squash, fava beans, and kombu. The daikon was quite thin, so I cut it in a different way.

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