Bowl Diamond
New project, a total of 44 anti-ageing recipes are presented together with serving dishes using kaba-zaiku.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
The pungent component of Daikon (radish) is isothiocyanate, a type of sulfur compound that is said to reduce the risk of carcinogenesis. Daikon also contains vitamin C, and is known to be rich in diastase, a starch-degrading enzyme. Diastase aids in the digestion of food, and the intestinal regulating effect of dietary fiber is effective for people with weak stomachs and constipation. The pungent flavor of daikon is lost by stewing. The porcini sauce gives it an even richer flavor.
Anti-aging foodstuffs Daikon (radish)
<Ingredients> For 2 servings
1/5 Daikon Radish
[For pre-boiling]
250 ml water
1 tablespoon sugar
250 ml consomme soup
20g dried porcini
20ml fresh cream
200 g beef loin
Salt and pepper to taste
◉ Porcini sauce
250 ml consommé soup
20 g dried porcini
20 ml fresh cream
◉Red wine sauce
100 ml red wine
1 tbsp soy sauce
1 teaspoon honey
1 teaspoon grated garlic
5 g butter
＜How to Cook＞
1. Peel daikon radish and cut into round slices about 1 cm thick.
2. Put the radishes in a pot with water and sugar for pre-boiling, cook over medium heat for 30 minutes, and remove when tender.
3. Drain the dried porcini, add them to the consommé soup with the radishes and simmer over low heat for 20 minutes.
4. Remove the radishes, add the cream to the soup and bring to a boil, then blend with a blender to make a smooth sauce.
5. Add the ingredients for the red wine sauce to a saucepan and reduce over low heat until thickened.
6. Bring the beef loin to room temperature, season with salt and pepper and fry on both sides until browned (to taste), remove from the pan when done and cut into thin slices.
7. Place the radishes in a bowl and pour the porcini sauce over them.
8. Arrange the beef on top of the daikon radish and pour the red wine sauce over the beef.
9. Sprinkle with herbs and pink pepper to taste for garnishing, and mint.
New project, a total of 44 anti-ageing recipes are presented together with serving dishes using kaba-zaiku.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
The pungent component of Daikon (radish) is isothiocyanate, a type of sulfur compound that is said to reduce the risk of carcinogenesis. Daikon also contains vitamin C, and is known to be rich in diastase, a starch-degrading enzyme. Diastase aids in the digestion of food, and the intestinal regulating effect of dietary fiber is effective for people with weak stomachs and constipation. The pungent flavor of daikon is lost by stewing. The porcini sauce gives it an even richer flavor.
Anti-aging foodstuffs Daikon (radish)
<Ingredients> For 2 servings
1/5 Daikon Radish
[For pre-boiling]
250 ml water
1 tablespoon sugar
250 ml consomme soup
20g dried porcini
20ml fresh cream
200 g beef loin
Salt and pepper to taste
◉ Porcini sauce
250 ml consommé soup
20 g dried porcini
20 ml fresh cream
◉Red wine sauce
100 ml red wine
1 tbsp soy sauce
1 teaspoon honey
1 teaspoon grated garlic
5 g butter
＜How to Cook＞
1. Peel daikon radish and cut into round slices about 1 cm thick.
2. Put the radishes in a pot with water and sugar for pre-boiling, cook over medium heat for 30 minutes, and remove when tender.
3. Drain the dried porcini, add them to the consommé soup with the radishes and simmer over low heat for 20 minutes.
4. Remove the radishes, add the cream to the soup and bring to a boil, then blend with a blender to make a smooth sauce.
5. Add the ingredients for the red wine sauce to a saucepan and reduce over low heat until thickened.
6. Bring the beef loin to room temperature, season with salt and pepper and fry on both sides until browned (to taste), remove from the pan when done and cut into thin slices.
7. Place the radishes in a bowl and pour the porcini sauce over them.
8. Arrange the beef on top of the daikon radish and pour the red wine sauce over the beef.
9. Sprinkle with herbs and pink pepper to taste for garnishing, and mint.
Download this recipe's PDF File (English)