Friday, October 30, 2009
Daikon no Miso Soba
So what I did here was take half a daikon root and made thin slices that included slicing around the edges.
Next I took some miso paste and prepared it for simmering. But this didn't seem like it was going to be enough for my American-jin taste. So when in doubt, improvise.
So up until now I followed the Yojokun's mention of simmering thinly sliced daikon root in miso.
But here is where I deviate from the Samurai who stirred this over a hearth in the Edo Period. You see being Latino, we love cooking with onions. So instinctivly I added half a white onion and cut the slices into thirds. To add some color, I took half a carrot and after peeling it I cut the carrot into wedges. You can use a whole carrot if you choose. I just used half a carrot because I am still out of work and never like to be without some carrot. You just never know when you'll need one!
Taking your sliced vegetables, throw them into a pot with your miso and simmer for a minimum of five minutes. I like to leave it in there longer but that's just me! When everything is firmly simmered, add one package of Yaki-Soba noodles and stir. You won't need to use more than one package. Trust me!
This can be served as a delicious side dish.
We served ours with Soy Sauce Queen's Chicken Nanban. We found this to make a great meal combination.
To find out how to make that visit her blog.
soysaucequeen - chicken-nanban