Easiest Way to Prepare Perfect Nagaimo Pickled with Wasabi and Shio-Koji
Easiest Way to Prepare Perfect Nagaimo Pickled with Wasabi and Shio-Koji Delicious, fresh and tasty.
Nagaimo Pickled with Wasabi and Shio-Koji. I wanted to make an irresistible, quick pickled dish using shio-koji. Since the daikon is cut thin, this dish is ready to eat as soon as it's done. Feel free to add as much wasabi as you like.
Feel free to add as much wasabi as you like.
I think it tastes a lot better with a strong wasabi flavor.
Eating nagaimo is said to prevent a heavy sensation in the stomach.
You can cook Nagaimo Pickled with Wasabi and Shio-Koji using 4 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Nagaimo Pickled with Wasabi and Shio-Koji
-
You need 300 grams of Nagaimo.
-
It’s 3 tbsp of Shio-koji.
-
Prepare 5 grams of Grated wasabi.
-
You need 1 of Bonito flakes.
While most starchy tubers and roots need to be heated, nagaimo can be eaten raw because of its powerful digestive enzymes.
Nagaimo is also rich in zinc and dietary fiber, vitamin Bl, dioscorine, polyphenol, lectin, etc.
It can be enjoyed raw, cooked, or grilled.
Fish marinated in shio-koji can be simmered with sake, sugar (or mirin, Japanese sweet sake) is also good.
Nagaimo Pickled with Wasabi and Shio-Koji step by step
-
Peel the nagaimo and cut into 5-6 cm long, 7-8 mm thick matchsticks..
-
Put the nagaimo sticks from Step 1 into a resealable bag with shio-koji and wasabi, and work in the shio-koji and wasabi into the nagaimo by rubbing the contents from the outside of the bag. Store in the refrigerator for 1/2 a day to a full day for a perfect finish..
-
Sprinkle on some bonito flakes, and serve..
The fish meat becomes tender without worry of burning.
Thus, when you use shio-koji into any ingredients, it can be grilled or simmered to be excellent.
Whisk all the ingredients for the dressing together in a medium bowl.
Add avocado and mix with the dressing.
Serve on a plate and sprinkle with Nori. "Making it is very easy, especially if you have a mandolin to assist with the thin slicing of the daikon.
