Friday, November 19, 2010

Braised Daikon green and Jako 大根葉とじゃこの炒め物

This is another one of those small nothing dishes which goes so well with sake and goes even better with hot white rice. I mentioned before that the daikon we see in the U.S. usually does not have the greens attached. But this weekend, I got one that did. When I get diakon greens, I try to make some kind of small dish from them. This is a variation on the same theme. This time, I braised them with small semi-dried and salted fish hatchlings called "chirimenjako" 縮緬雑魚 or "jako" for short.

These daikon greens were a bit on the tough side as you can see from the picture--the stalks are thick. So I blanched them in salted water first (for 2 minutes) and shocked them in ice cold water to bring back the bright green color. If the greens are tender, you can skip the blanching process. I squeezed out the excess water and chopped them finely. In a frying pan, I heated 1/2 tbs of dark sesame oil and saute one package (probably 3-4 tbs) of frozen "jako" and sauteed until they were slightly brown and crunchy. You may want to taste the "jako" at this point since the saltiness may vary quite a bit and the amount of soy sauce needs to be adjusted accordingly. I then added the blanched and chopped daikon greens and sauteed for 1-2 minutes. I added 2 tsp of sake, 1 tsp of mirin and 1-2 tsp of soy sauce.  I braised until the liquid was almost gone. You could mix in roasted white sesame seeds as well. I made this one a bit too salty so this is better with hot white rice. Just mix it in and enjoy.

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