Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, japanese paella with daikon radish leaves and tuna (takikomi gohan). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Because most Spanish restaurants or bars are serving paella, we think it is a typical Spanish food. It has several similar things to Japanese foods. It is cooking rice and we have similar food called "takikomi gohan." "Takikomi gohan" is a steamed rice with ingredients. See recipes for Paella (seafood rice), Seafood Paella too.
Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan) is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan) is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have japanese paella with daikon radish leaves and tuna (takikomi gohan) using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan):
- Get 180 g Daikon radish leaves
- Prepare 1 Canned tuna
- Take 40 g ginger
- Get 540 g uncooked rice
- Take 480 mL water (including soy sauce and Sake)
- Make ready 10 cm Kombu Kelp
- Prepare 2.5 tbsp soy sauce
- Prepare 2 tbsp Sake
- Make ready roasted sesame seeds (for toppings)
Ingredients Egg: as many as you want. Water Instructions Pour some water into a saucepan. Kasuzuke, or sake lees pickle, is a type of tsukemono (Japanese pickles) made with sake lees, the leftover from the refining process of sake production. With a deep aroma and slightly alcoholic flavor, Kasuzuke is perfect for marinating fish, meat, and vegetables.
Instructions to make Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan):
- Rinse some rice.
- Cut ginger into thin strips. Cut Daikon radish leaves into small pieces.
- When the rice is soaked, put it in a pot with all liquids. Stir a few times.
- Put the Kombu kelp, Daikon radish leaves, ginger and canned tuna.
- Cook the rice. (Ref. How to cook Japanese rice https://goo.gl/yKkhpf)
- When the rice is cooked, mix it with a rice paddle. Serve in a bowl. Sprinkle the sesame seeds.
Kasuzuke, or sake lees pickle, is a type of tsukemono (Japanese pickles) made with sake lees, the leftover from the refining process of sake production. With a deep aroma and slightly alcoholic flavor, Kasuzuke is perfect for marinating fish, meat, and vegetables. Learn more about what they are and how to use them in your daily cooking. Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements. See more ideas about daikon recipe, asian recipes, recipes.
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