Rice with White Radish (Daikon Takikomi Gohan)
The combination of rice, daikon (white radish) and aburaage (fried thin tofu) in daikon gohan is just perfect. This is another mixed rice recipe similar to Shimeji Gohan (rice with Shimeji Mushrooms) but the soy sauce flavour of the rice is slightly stronger. Use konbu dashi stock to make it 100% vegetarian.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 120-150 g (4.2 - 5.3oz) daikon ((white radish), 3-6cm (11/4 - 21/2") long (note 1))
- 1 aburaage ((fried thin tofu) (note 2))
- 2 cup hot water
- 360 ml (12.1oz) short grain or medium grain rice
- 415 ml (14oz) dashi stock ((note 3))
- 1 tbsp sake
- 11/2 tbsp light soy sauce ((note 4))
- 1/2 tsp salt
- Tiny daikon leaves ((note 5) , chopped if required)
Instructions
- 1
Wash rice until water runs clear. Drain and leave in a sieve for minimum 30 minutes.
- 2
If using 6cm (2½") daikon, cut it in half into 3cm (1¼") thick discs. Slice the discs vertically so that you will have 3mm (⅛") thick rectangular slices. A few slices at a time, cut them in the same direction as the slices into 3mm thick, 3cm long matchsticks. (note 6)
- 3
Pour 2 cups of hot water over aburaage to remove excess oil, then squeeze water out. Cut aburaage in half lengthwise, then cut into 3mm (⅛") wide strips crosswise.
- 4
Add the rice in a heavy bottom pot, then add remaining Rice ingredients. Shake the pot gently and make sure the surface of the rice is level. Spread the daikon and aburaage on top.
- 5
Place the lid on and cook as per the steps 5 & 6 of the instructions in How to Cook Rice in Japanese Way. When mixing the rice, try not to damage the daikon pieces. You could add chopped daikon leaves at this point rather than scattering over as garnish if you like.
- 6
Serve in a rice bowl with chopped daikon leaves as garnish if using.