Vegan: Japanese Simmered Daikon With Bok Choy And Edamame Recipe
- 1 whole daikon radish, about 1 foot long and 2-inches wide.
- 1 cup sake
- 1/4 cup mirin
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1/2 cup water
- 1 small piece konbu (dried sea kelp, optional)
- 12 pieces baby bok choy (About 1/4 pound)
- 1 cup frozen edamame
- 4 scallions, thinly sliced
- Peel daikon and slice into 1-inch thick rings. Combine sake, mirin, soy, sugar, water, and konbu (if using) in a medium saucepan. Add daikon slices. Bring to a boil over high heat. Reduce to a bare simmer. Cover and cook, turning and rotating daikon occasinally until daikon is completely tender and colored all the way through, about 1 hour.
- Carefully remove daikon with a slotted metal spatula. Bring liquid to a simmer and add bok choy and edamame, Cook until bok choy is just wilted but still crunchy and edamame are cooked through but still bright green, about 2 minutes. Divide bok choy and edamame into individual small serving bowls. Add sliced daikon. Top with scallions and serve.
daikon radish, sake, mirin, soy sauce, sugar, water, konbu, choy, frozen edamame, scallions
Taken from www.seriouseats.com/recipes/2012/03/vegan-japanese-simmered-daikon-with-bok-choy-recipe.html (may not work)