Cut your daikon and carrot into sticks, then put it in a ziplock bag.And cucumber goes in.Rub the bag to distribute Shio Koji evenly.
Keep in the refrigerator to marinate. I recommend marinating it for two days, but you can enjoy it after 24 hours of marinating. Finish eating within a week.Do not throw away the water from the vegetables that will make an excellent soup for hot pot.
Miso soup with Dashi powder
Slice the leftover carrot and daikon thinly.Add in a teaspoon of Dashi powder and two cups of water.Cook on medium heat for 10 mins.
Turn the heat off and add in Miso of your choice.Dissolve miso and cook until just before boiling.Serve immediately.
Yuzu-Miso Tofu Dengaku
Cut your firm tofu into half an inch square, line them on a sesame oil greased tray.Pop in the toaster oven and cook until the surface dry and starts browning, for 4 to 5 mins.
Drop Yuzu miso on top directly from the pouch, and cook again until fragrant.
Mix seasonings.Beat the egg well until the egg yolk and egg white well-mixed.Add in Dashi mixture and beat well.
Heat your Tamagoyaki pan, and grease the surface.Pour in one-third of the egg mixture, and run the egg mixture all over the surface. Fold the omelet towards you, grease the surface and slide it to the other side.Grease and pour the next one-third and run the mixture underneath the omelet. Cook until the egg about to cook through but still wet on the surface.Fold and slide the other side.Repeat the process.
Take out, cut into four.
Vegan Caprese salad
First, let's make Tofu marinated in Shio-koji.I called it vegan mozzarella as it tastes like fresh cheese.Take out the firm tofu from the package, and wrap in a paper towel.Put on a dish to remove moisture from tofu, and it makes tofu cheese-like texture. A few hours later, unwrap the paper towel and apply two teaspoons of Shio Koji and wrap in plastic and marinate overnight or up to a week.Cut into chunks before serving; add to your salad for your healthy side dish.
Drizzle rice vinegar in the Kokoro package.Drizzle extra virgin olive oil, and there you have it!It's good for your holiday side dish.
Wakame in sesame vinegar in Japanese "Goma-zu."
Pour over boiling water to cook quickly, and drrain.Rinse under running water and chill in icy cold water. In this way, you can get crunchy texture.You can use rehydrated dried Wakame or salted wakame.Squeeze out excess moisture and cut into bite size.
Shake half a teaspoon of dashi powder and 1 tablespoon of sugar and rice vinegar.Sprinkle sesame seed and drizzle the vinegary sauce, and there you have it!It's a good idea adding soy sauce to make it milder.