Daikon Radish & Egg in Beef Stock Soup
Daikon Radish & Egg in Beef Stock Soup

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, daikon radish & egg in beef stock soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Daikon Radish & Egg in Beef Stock Soup is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Daikon Radish & Egg in Beef Stock Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.

It's cultivated around the world as a food for people and. Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish, and luobo, is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a large white plump carrot and is commonly eaten raw, cooked, or pickled.

To get started with this recipe, we have to first prepare a few components. You can cook daikon radish & egg in beef stock soup using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Daikon Radish & Egg in Beef Stock Soup:
  1. Take 6 cm Daikon radish
  2. Take 4 Green onions
  3. Make ready 1 Egg
  4. Get 3 tsp Dashida
  5. Prepare 1 Salt
  6. Take 1 dash Pepper
  7. Get 650 ml Water

Deer eat both the green top and the radish itself. Daikon Radish is also used in soil improvements as well as cover crop. This traditional Japanese cake, also known as Daikon mochi, is made by combining shredded daikon radishes, rice flour, various shredded or chopped vegetables, and dried shrimp. To make a healthier version, create cakes and lightly sauté in olive oil until browned on each side.

Steps to make Daikon Radish & Egg in Beef Stock Soup:
  1. Slice the daikon radish into 5 mm thick chunks or strips.
  2. Boil some water and add the dashida stock and daikon radish. Place a lid over the pan to keep all of the moisture in and boil the radish until soft.
  3. The amount of stock granules that you need to use varies depending on the brand so make sure to add them according to the instructions on the packaging.
  4. Once the daikon has softened, adjust the flavour with salt and pepper. If the soup has reduced more than anticipated and become too thick, then pour in some more water.
  5. Add some scallions, chopped into 3-4 cm lengths, to the soup.
  6. Next, drizzle a beaten egg into the soup. When it's fluffy and floats to the surface, give the soup a mix and turn off the heat. Both eggs and scallions taste better when only partially cooked.
  7. Transfer the soup to dishes and it's ready to serve.

Daikon is a type of white, winter radish that grows primarily in Southeast and East Asia. It is characterized by large, rapidly growing leaves and long, white roots. It is technically considered a cruciferous vegetable and, therefore, has many of the same benefits in its leaves. The most widely known Japanese daikon radish is the Aokubi daikon. It has a less peppery flavor and is therefore suitable for eating raw.

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