Steps to Make Homemade Steamed Potatoes with Grated Daikon Dressing
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Award-winning Steamed Potatoes with Grated Daikon Dressing. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Steamed Potatoes with Grated Daikon Dressing, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Potatoes with Grated Daikon Dressing delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Steamed Potatoes with Grated Daikon Dressing is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Steamed Potatoes with Grated Daikon Dressing estimated approx 30 mins.
To begin with this recipe, we must first prepare a few components. You can have Steamed Potatoes with Grated Daikon Dressing using 9 ingredients and 4 steps. Here is how you can achieve it.
Just before eating, mix grated daikon radish into the broth. The steaming hot texture of potatoes and the refreshing sauce of broth are nice combination!
For deep frying, it's better to use enough oil to cover the potatoes.
Ingredients and spices that need to be Make ready to make Steamed Potatoes with Grated Daikon Dressing:
- 6-8 small potatoes (just wash, no need to peel)
- flour for coating potatoes
- vegetable oil for deep frying
- Broth:
- *2 Tbsp each mirin, soy sauce
- *120 ml dashi (water ＋ dashi powder is also OK)
- *1/2 Tbsp sugar
- 2-3 cm in length (about 2 tbsp) daikon radish (grated)
- shichimi spice powder for topping
Instructions to make Steamed Potatoes with Grated Daikon Dressing
- Steam the potatoes until they are tender (about 20~25 mins. depends on the size). While they are still hot, peel them.
- Heat a pot over medium heat. Add mirin and then dashi, sugar and heat until cooked (about 30 seconds). Put soy sauce into it and heat.
- Dust the potatoes with flower, brushing off any excess and plunge in the oil. Deep fry until the surface becomes golden brown, and drain off the oil and arrange on a plate.
- Pour in the heated broth and topped with grated daikon radish, and sprinkle with shichimi spice powder.
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