Kyoto Cooking Circle monthly recipe
(Spinach with grated daikon radish dressing )
We would like to introduce a simple and healthy recipes like as Aemono (side-dish), Hourensou-no-mizore-ae (Spinach with grated daikon radish dressing )

Kasu-jiru (Soup with sake lees) and Grilled rice ball, that normally, are made at home because suitable for the cold & windy days in winter.

Ingredients (4 servings):
200 g Spinach, 300g daikon radish (grated),
(A) dressing :(1 1/2 Tbsp rice vinegar, 1/3 tsp salt, 1/2 tsp sugar )
Yuzu citron rind thinly sliced

  1. Boil the spinach in abundant water. After put them in cold water and squeeze out the excess water. Cut it in pieces long about 3-4 cm.
  2. Grate daikon and drain out the excess moisture. (Don’t squeeze.)
  3. Mix (A) dressing well. Dress spinach with grated daikon, (A)dressing.
  4. Serve in small bowls and top with striped yuzu citron rind.

  ※ NOTES:Grated Daikon:
    Grated daikon is liked to sleet (snowy rain), therefore we call the side dishes,
    with grated daikon dressing ,‘Mizore-ae’.
    Daikon helps digestion and takes off the bad smell from fishes and shellfishes.
    Therefore normally it’s served with grilled fish. It makes unique the Japanese

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