令和の大根めし【ASMR】 #shorts

令和の大根めし【ASMR】 #shorts

Remove the leaves from the daikon, blanch them lightly in boiling water, and no further simmering is needed. Dry thoroughly until completely crisp; in this state, it can be stored long-term. Soak the dried leaves in water for a while, then squeeze out the excess moisture once rehydrated. They’re now ready to cook. Chop them up. As for aburaage, you can pour hot water over it to remove excess oil if desired. I prefer to use it as is, but feel free to prepare it however you like. Add oil to a pan, then toss in the dried leaves and aburaage, and start stir-frying. Pour bonito flakes into the hot water. Add sugar and soy sauce, then simmer to reduce. Transfer to a dish, since you’ve gone through the effort of making the dashi. I’ve decided to make a rolled omelette (dashi-maki tamago). It’s time for the main ingredients to take the stage! Enjoy your meal! How fortunate I am to have been born Japanese. Modern people have long since forgotten about things like daikon leaves. “However, since they can turn out so delicious and become a feast like this, just tear the leaves off.”

This line emphasizes how something as simple as daikon leaves can be transformed into a delicious dish, encouraging the use of ingredients that might otherwise be discarded. It would be a waste to throw them away. Try drying the daikon leaves!

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