Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, cod simmered with daikon radish. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Cod Simmered with Daikon Radish is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Cod Simmered with Daikon Radish is something which I have loved my whole life.

Cod Simmered with Daikon Radish cookpad.japan. I use usukuchi soy sauce, but I think regular soy sauce is also okay. Mix ingredients under simmering sauce and place into a medium size pot. You can use your home-made dashi stock for this.

To begin with this recipe, we have to prepare a few components. You can cook cod simmered with daikon radish using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Cod Simmered with Daikon Radish:

1. Take 5 Cod (fillets)
2. Take 400 grams Daikon radish
3. Prepare 1 Mitsuba (or leek)
4. Make ready Sauce
5. Make ready 2 tbsp ◎Vegetable oil
6. Take 1 dash ◎Salt and pepper
7. Make ready 50 ml ◎Plain flour
8. Get 2 tbsp ◎Usukuchi soy sauce
9. Take 2 tbsp ◎Mirin
10. Prepare 4 tbsp ◎Sake
11. Get 1 tsp ◎Dashi stock granules

No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. For a slaw, mix together shredded peeled daikon, shredded peeled carrots, and shredded cabbage. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking.

Instructions to make Cod Simmered with Daikon Radish:

1. Place the cod on a paper towel. Salt and pepper both sides and shake off any moisture. Sprinkle both sides with flour. Grate the daikon and set aside.
2. Apply some oil to a large frying pan. Cook both sides of the cod to golden brown on medium heat (it's okay if it hasn't fully cooked through).
3. Add the grated daikon (with all of its juices), usukuchi soy sauce, mirin, sake, and dashi stock to a boil. Mix everything together and add to the frying pan from Step 2.
4. Close with a lid if you have, and simmer for 7-8 minutes. Once the juices have simmered down transfer to a serving plate, top with mitsuba if you like, and it's complete.

Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking. Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking. A type of winter vegetable, daikon is. Furofuki Daikon is a simple yet delicious way to enjoy the Japanese Daikon Radish.

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