Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan)
Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan)

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, japanese paella with daikon radish leaves and tuna (takikomi gohan). One of my favorites food recipes. For mine, I will make it a bit tasty. 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! I love 'Takikomi Gohan' which is seasoned rice cooked with vegetables, mushrooms, seafood or chicken. Probably 'Takikomigohan' is my absolute favourite Japanese food.

Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan) is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan) is something which I’ve loved my entire life.

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

With a deep aroma and slightly alcoholic flavor, Kasuzuke is perfect for marinating fish, meat, and vegetables. Cut the daikon, cucumber and carrot into bite-size pieces.. The Sake Kinuta (Salmon Wrapped In Daikon Radish) showed off some beautiful knifework by Eiji-san, hand-cutting thin layers of Daikon and wrapping the Salmon in larger and larger concentric circles. I enjoyed how the rings of the Salmon continued on with the rings of the Daikon outside of it.

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.

The Sake Kinuta (Salmon Wrapped In Daikon Radish) showed off some beautiful knifework by Eiji-san, hand-cutting thin layers of Daikon and wrapping the Salmon in larger and larger concentric circles. I enjoyed how the rings of the Salmon continued on with the rings of the Daikon outside of it. Daikon leaves being the most beneficial part of all are mostly used for Furikake (rice topping), garnishing on fried rice or with miso soup. Upper body is sweetest and juicy. Mainly used for Japanese hotpot- Oden, salad, stew or soup like Tonjiru.

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