Today i’m going to share the tips for making world-class simmered daikon that’s perfect for dishes like Oden, stews, and even daikon steak.
For those who don’t know, daikon (大根, literally “big root”), is a Japanese radish that’s available in winter season. It’s different from the pink radish the angmoh uses, so i’d stick to its original name “daikon”!
My family loves daikon for various reasons. The danna loves it because it’s low in calorie and great for diet. Junya loves it i guess because it’s soft and juicy,
and that i am a great cook. I love it because, well, it’s daifreakingkon. read more