Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, japanese paella with daikon radish leaves and tuna (takikomi gohan). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

It is easy, it is quick, it tastes yummy. See recipes for Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan) too. It has several similar things to Japanese foods. It is cooking rice and we have similar food called "takikomi gohan." "Takikomi gohan" is a steamed rice with ingredients.

Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan) is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan) is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook japanese paella with daikon radish leaves and tuna (takikomi gohan) using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan):

1. Take 180 g Daikon radish leaves
2. Get 1 Canned tuna
3. Get 40 g ginger
4. Get 540 g uncooked rice
5. Make ready 480 mL water (including soy sauce and Sake)
6. Take 10 cm Kombu Kelp
7. Get 2.5 tbsp soy sauce
8. Prepare 2 tbsp Sake
9. Get roasted sesame seeds (for toppings)

Water Instructions Pour some water into a saucepan. Giant white radish (daikon) is the most popular vegetable in Japan, and Japanese cooking is impossible to imagine without it. Mitoku Sun-Dried Daikon is made the traditional way, by simply shredding the fresh daikon and leaving it to dry in the sun during the clear, dry days of winter. Dried Daikon is very sweet and goes well with many other foods.

Instructions to make Japanese Paella with Daikon Radish Leaves and Tuna (Takikomi Gohan):

1. Rinse some rice.
2. Cut ginger into thin strips. Cut Daikon radish leaves into small pieces.
3. When the rice is soaked, put it in a pot with all liquids. Stir a few times.
4. Put the Kombu kelp, Daikon radish leaves, ginger and canned tuna.
5. Cook the rice. (Ref. How to cook Japanese rice https://goo.gl/yKkhpf)
6. When the rice is cooked, mix it with a rice paddle. Serve in a bowl. Sprinkle the sesame seeds.

Mitoku Sun-Dried Daikon is made the traditional way, by simply shredding the fresh daikon and leaving it to dry in the sun during the clear, dry days of winter. Dried Daikon is very sweet and goes well with many other foods. A complete guide of condiments and ingredients commonly used in Japanese cuisine. Learn more about what they are and how to use them in your daily cooking. Kasuzuke, or sake lees pickle, is a type of tsukemono (Japanese pickles) made with sake lees, the leftover from the refining process of sake production.

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