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| Whale Food Art クジラのフードアート |
While I am a bento blogger, food art is very close to my heart since it allows me to create kawaii food too, so instead of packing into a box, the food is plated. :) So I hope you will like it.
The side dishes for my lunch were:
-Japanese vegetables and chicken curry
-Stir fry spicy caulifower and sweet peas
-Pork soboro
-Furofuki daikon (photo and recipe below)
*soboro means crumbled meat in Japanese, a popular and super easy dish
*furofuki daikon is a japanese nimono dish of simmered daikon.
昨日クジラのフードアートを作りました。最近、みながフードアートをリクエストしました。
おかず：大根の煮物、野菜とチキンカレー、カリフラワーソテー、豚そぼろ。
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| Delicious Healthy Dish Simmered Daikon |
Daikon (10 slices, about 1~1.5cm thick)
Carrot slices (8~10slices)
Shiitake mushroom (5~6 pcs, pre-soaked)
Dashi stock (1 litre)
Soy sauce (2 tbsp)
Mirin (1 tbsp)
Sake (1 tbsp)
Sugar (1 tbsp)
Preparing Japanese dashi stock
- Pre-soak 10cm of kombu seaweed in water for about 20mins. Boil 1 litre of water at low heat with the kombu seaweed for 10 minutes.
- Remove kombu seaweed after 10 minutes.
- Add katsuobushi flakes (bonito flakes) and boil for about 30 seconds, drain and remove.
- Heat the dashi stock in a pan, add mushrooms and daikon.
- Add the seasoning (soy sauce, sake, mirin, sugar)
- Boil and simmer at low heat, turning and rotating daikon occasinally until daikon is completely tender and colored all the way through, about 45 minutes.
- Add carrot slices and simmer for another 15minutes.
- Before serving, add some sweet peas and boil for under 1 minute.
- Serve.
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