Daikon seeds and Nimono recipe

 

Today was a perfect day to go out and start Flowers and seed window shopping...
Actually for seeds was shopping, for the flowers I will do it by the end of March.
Look like I wasn't alone. Many guys were also doing gardening shopping. Figure :))
First stop, Loews and then Home Depot.
Off course I start to get Herbs seeds for my cooking, and my joy was finding daikon seeds.

I will try to grow daikon, this is my spring challenge, the only problem is finding a tall vase. No problem at all, so many tall vases.....is everyone growing Daikon???? Well,
before I do write any suggestion and please leave a comment.
But before you do, there is a simple recipe and I challenge all of you to cook it.
Let's see how many will prepare it, we can exchange information during our getting together lunch.

Chicken and daikon Nimono

Yield: 2 servings

Time: 40 minutes

Ingredients

• 1/4 daikon (about 1 lb, cut into 2″ thick half circles)
• 1/3 lb boneless thigh chicken
• 1/3 cup diced carrots
• 1/2 konnyaku (1/4 lb)
• 1/4 cup green onion (chopped)

Spices

• 3 tbsp soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 1 tsp hon-dashi (soup stock powder)
• 2 tbsp sugar

Preparation

1. Mix all spices in a bowl (soy sauce, sake, mirin, hondashi and sugar).
2. Boil konnyaku for 3 minutes, strain, and set aside.
3. Add 3 cups of water and daikon in a sauce pan and bring to a boil. Cook for 5 minutes.
4. Remove daikon, set aside, then add chicken and boil for 5 minutes. Skim the top
5. Add mixed spices, stir then add daikon, konnyaku, and carrot, cover with lid, and cook for 20 minutes over medium heat.
6. Add green onions and serve.

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