Preparing Daikon For Hot Pot: A Simple Guide

Daikon radish is a popular ingredient in hot pot dishes, adding a savoury and healthy element to the meal. When preparing daikon for a hot pot, it is important to first peel the skin and then slice the radish into thin pieces. The thickness of the slices can vary depending on the specific recipe and desired texture, ranging from thin strips to 2-cm thick rounds. Daikon is often paired with ingredients like pork, fish, and vegetables such as carrots, mushrooms, and tofu. It is commonly simmered in a savoury broth made with dashi and soy sauce, creating a delicious and comforting hot pot dish.

Daikon radish preparation: cut into 2-cm thick rounds, then peel

Daikon radishes are commonly used in Japanese and Asian cooking. They are known for their long, thin, beige appearance and mildly spicy flavour. Here is a step-by-step guide on how to prepare daikon radish in 2-cm thick rounds:

Step 1: Select a suitable daikon radish

Choose a daikon radish that is firm and smooth, with minimal wrinkles or dark spots. The size of the radish can vary from 6 to 15 inches (15 to 38 cm) in length, so select one that suits your recipe. For hot pots, a larger daikon radish is preferable.

Step 2: Wash and prepare the daikon radish

Wash the daikon radish under running water to remove any dirt. If your daikon has leaves, use a chef's knife to slice them off, cutting about half an inch (1.3 cm) from the top of the radish. You can choose to keep the leaves for use in soups or other dishes if desired.

Step 3: Cut the daikon radish into 2-cm thick rounds

Place the daikon radish upright on a cutting board. Using a sharp knife, cut the radish into rounds that are approximately 2-cm thick. This thickness is ideal for braising and hot pots, as it allows the daikon to hold its shape and texture during cooking.

Step 4: Peel the daikon radish rounds

Using a vegetable peeler or a knife, carefully peel the skin off each round. The skin of the daikon radish is edible but can be tough, so it is usually recommended to remove it. For simmering and braising dishes, a thicker peel is suggested to allow better absorption of flavours.

Step 5: Shave the sharp edges (optional)

Once peeled, use a peeler to gently shave and smooth out any sharp edges on the daikon rounds. This step will give your daikon a more uniform shape and help prevent the edges from becoming too soft or overcooked.

Now your daikon radish is prepared and ready to be added to your hot pot or other chosen recipe!

How to make dashi stock for the hot pot

To make dashi stock for a hot pot, you can use either dashi powder or granules, or make it from scratch.

If using dashi powder or granules, simply add the required amount to water and stir. Check the packaging for the correct ratio of powder/granules to water.

If making dashi from scratch, you will need kombu (dried kelp) and/or katsuobushi (dried bonito flakes). To make the stock, add a piece of kombu to a pot of water and let it steep for at least 30 minutes. Then, place the pot on the stove and bring it to a boil. Remove the kombu just before the water boils, then add the katsuobushi. As soon as the liquid boils again, reduce the heat and simmer for around 5 minutes. Finally, remove any scum that has formed on the surface, and your dashi stock is ready to use!

Preparing other ingredients: frying fish, preparing oysters, etc

Preparing other ingredients while you work on your daikon radish hot pot can ensure that you have a tasty, well-rounded meal. Here are some tips for frying fish and preparing oysters, which could be great additions to your hot pot.

Frying Fish

Frying fish is a quick and easy way to cook this ingredient, and it goes well with many sides and sauces. Here are the steps to fry fish:

• Use a heavy-based skillet, preferably cast iron. It does not need to be non-stick.
• Heat the pan before adding any oil. You will see small wisps of smoke when the pan is ready.
• Add oil and swirl to coat the base of the pan. Vegetable or canola oil works well.
• Prepare your fish fillets by patting them dry with paper towels and seasoning with salt and pepper.
• Mix flour and paprika on a plate. Coat the fish fillets with the flour mixture, shaking off any excess.
• Place the fish in the pan. It should sizzle immediately. Cook for 2 minutes on each side until golden and crisp.
• Serve immediately with lemon wedges and fresh herbs such as dill or parsley, if desired.

Preparing Oysters

Oysters can be served raw or cooked, and they are a delicious addition to a meal. Here is how to prepare them:

• Discard any oysters that are not tightly closed.
• Wash the oysters and open them just before serving. You will need a clean tea towel and an oyster knife, or a sharp knife with a strong, short blade.
• Hold the oyster with the hinge facing away from your palm. Insert the tip of the blade into the hinge.
• If using a regular kitchen knife, hold the knife by the tip of the blade to avoid cutting yourself if the knife slips. Move the blade side to side to break open the hinge.
• Remove the oyster from its shell, wash it in salted water, and return it to the shell.
• Raw oysters can be served with wine and sauce.
• If you prefer cooked oysters, try recipes such as Garlic Gratin Oysters, Oysters Rockefeller (a classic hot oyster dish), or Oysters Casino for diners who prefer cooked oysters.

With these tips, you can prepare a delicious hot pot with fried fish and oysters as part of a well-rounded and tasty meal.

Cooking the hot pot: when to add each ingredient

The key to a good hot pot is the order in which you add the ingredients. Here is a suggested order for adding ingredients when preparing a daikon hot pot:

• Broth base: Start by preparing your broth base. This could be a dashi and soy sauce broth, or a dashi kombu seaweed broth. Soak the kombu seaweed in water for 30 minutes, then add to a pot with bonito flakes and heat. Once it boils, simmer for 5 minutes, then strain the stock. Alternatively, simply mix dashi powder with water to create your broth.
• Vegetables: Next, add your vegetables. For a classic hot pot, this could include carrots, mushrooms, and onions. Cut the carrots into thin slices or coins. For a heartier hot pot, add potatoes or sweet potatoes.
• Meat: If you are adding meat, now is the time. For a daikon and pork hot pot, form the pork into patties and layer them with the daikon and carrots. For a seafood hot pot, add fish fillets such as halibut or salmon. You can also add chicken or beef, cut into thin slices.
• Tofu and noodles: Add tofu, which goes well with the other ingredients. You can also add glass noodles or shirataki noodles, which will soak up the flavours of the broth.
• Daikon: Finally, add the daikon. For a hot pot with grated daikon, add it towards the end of cooking to preserve its texture and nutrients. For sliced daikon, add it earlier so it has time to cook through and become tender.
• Garnishes: Don't forget to add your chosen garnishes and condiments. Spring onion, parsley, and ginger are great additions. For a spicier kick, add some chili pepper or chili oil.

Remember, the beauty of a hot pot is customisation, so feel free to adapt and add ingredients according to your taste preferences!

Serving suggestions: condiments, and what to do with leftover broth

Serving Suggestions: Condiments, and Leftover Broth

Hot pot is a communal dining experience, so it's important to have a variety of ingredients and condiments to suit different tastes. Here are some suggestions for serving your hot pot and making the most of any leftover broth:

Condiments

Hot pot condiments are essential for many people. You can set up a salad bar-style station with various aromatics, sauces, and seasonings, allowing your guests to create their own dipping sauces. Here are some popular options:

• Scallions, cilantro, and garlic: Mince these ingredients and add them to your sauce for brightness and freshness.
• Vinegar: A hit of vinegar can add a much-needed acidic note to your sauce. Try Eastlake Shanxi Black Vinegar or Fly By Jing for a slightly sweeter option.
• BBQ sauce: A seafood-based BBQ sauce, such as Bull Head from Taiwan, can add an aromatic, savoury element to your condiments.
• Sesame paste: Try thinning it out with soy sauce, black vinegar, and water for a balanced dipping sauce.

What to Do with Leftover Broth

Leftover hot pot broth can be used as a base for a variety of dishes:

• Soup: Use the leftover broth as a base for soup, adding in vegetables, meats, or noodles. Taste the broth first and adjust the seasoning as needed—you may want to thin it out with water if it's too salty or spicy.
• Savoury oatmeal: Use the broth as a base for savoury oatmeal, adding in your favourite savoury ingredients.
• Noodle dishes: Noodles are a popular choice for leftover hot pot broth. Try vermicelli, udon, glass noodles, or egg noodles. The Japanese often add udon noodles to finish off a hot pot, allowing them to absorb all the flavours in the broth.
• Rice dishes: Use the broth to make congee, or add it to fried rice for extra flavour.
• Freezing: If you have a large quantity of leftover broth, consider freezing it in ice cube trays. This way, you can easily add a flavour boost to future dishes, such as stir-fries, crock-pot meals, or rice.

Frequently asked questions