Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan)
Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan)

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, japanese paella with daikon radish leaves and tuna (takikomi gohan). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan). See great recipes for Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan) too! The combination of yellowtail fish (called "inada" in Japanese) and daikon radish is so good! kiwifruitbird.

Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan) is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan) is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook japanese paella with daikon radish leaves and tuna (takikomi gohan) using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan):
  1. Prepare 180 g Daikon radish leaves
  2. Prepare 1 Canned tuna
  3. Get 40 g ginger
  4. Get 540 g uncooked rice
  5. Prepare 480 mL water (including soy sauce and Sake)
  6. Get 10 cm Kombu Kelp
  7. Prepare 2.5 tbsp soy sauce
  8. Prepare 2 tbsp Sake
  9. Prepare roasted sesame seeds (for toppings)

Why don't you try this recipe? Just cook Rice and Chicken and other ingredients that you like in a rice cooker. Braised Japanese daikon radish, known simply in Japanese as "daikon no nimono" is a very common dish that is served in the winter when daikon is typically in the season. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root.

Instructions to make Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan):
  1. Rinse some rice.
  2. Cut ginger into thin strips. Cut Daikon radish leaves into small pieces.
  3. When the rice is soaked, put it in a pot with all liquids. Stir a few times.
  4. Put the Kombu kelp, Daikon radish leaves, ginger and canned tuna.
  5. Cook the rice. (Ref. How to cook Japanese rice https://goo.gl/yKkhpf)
  6. When the rice is cooked, mix it with a rice paddle. Serve in a bowl. Sprinkle the sesame seeds.

While grated raw daikon is often served as a spicy and pungent garnish to different Japanese foods, when daikon is. The Best Japanese Daikon Recipes on Yummly Mom's Daikon & Ninjin Sunomono (japanese Radish & Carrot Salad), Daikon, Carrot, Persimmon, And Pomegranate Sunomono, Tuna Sashimi With Daikon And Ginger James S., Tokyo. Dear James, The finely sliced daikon that comes under or around slices of raw fish is called "tsuma."That's actually a generic term that can be applied to any of the many. Daikon leaves being the most beneficial part of all are mostly used for Furikake (rice topping), garnishing on fried rice or with miso soup.

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