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 our recipe site. Today, I will show you a way to prepare a special dish, japanese paella with daikon radish leaves and tuna (takikomi gohan). It is one of my favorites food recipes. This time, I will make it a bit unique. 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 favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan) is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. 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. Get 180 g Daikon radish leaves
  2. Prepare 1 Canned tuna
  3. Make ready 40 g ginger
  4. Make ready 540 g uncooked rice
  5. Get 480 mL water (including soy sauce and Sake)
  6. Take 10 cm Kombu Kelp
  7. Make ready 2.5 tbsp soy sauce
  8. Make ready 2 tbsp Sake
  9. Make ready roasted sesame seeds (for toppings)

Sashimi is all about clean flavors and presentation. Lots of fish can be used to make sashimi, but the keys are the dipping sauce, spicy accompaniment and the delicately presented vegetable that goes with the fish. 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.

Steps 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.

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. Chestnuts Pilaf (Kuri Gohan, 栗ごはん) You can see various foods in supermarkets in Japan especially in autumn. A mountain of chestnuts is a symbol of the arrival of autumn. How do you cook chestnuts in your country? I think roasting is the most popular way to cook chestnuts, but in Japan, we often cook them with rice.

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