This mizore-ni is an easy-cooking Japanese homey dish. Grate daikon as a sauce, it’s healthy and a good way to eat more vegetables!
What is Mizore-ni (みぞれ煮)？
There is a cooking method in Japan called みぞれ煮 (pronounced mizore-ni), what exactly is it?
According to the Japanese website macaroni, this is the meaning of daikon-ni (mashed daikon radish) boiled with other ingredients. The kanji for みぞれ is ‘霙’, which is actually the phenomenon of rain and snow falling at the same time. The snow has half-dissolved on the way, and when it falls to the ground, it looks like snow, but not snow; rain, but not rain, just like mashed daikon radish.
This time, I followed a Japanese recipe なすとツナのみぞれ煮, using mashed daikon to cook aubergine, tuna and green paprika. I used less daikon, while I also added chestnuts. To have the feeling of mizore. The recipe below has been edited to use 200g of daikon (I only used 150g).
Japanese Stew: Aubergine and Tuna Mizore-ni Recipe
The most difficult part of this recipe is probably to buy a good daikon in the UK! Try Asian grocery store especially near Chinese New Year.
Ingredients
Serves 2
- ½ (approx. 160 g) aubergine, cut into chunks
- ½ can tuna
- ½ green paprika, cut into chunks
- salt and pepper
For the Sauce
- 200 g daikon
- 150 ml water
- 1 tsp Shaoxing wine
- 2 tsp soy sauce
- ½ tsp sugar
- 1 tsp sesame oil
How to Make
- Freshly grate the daikon and remove the excessive water.
- Heat 2-3 tbsp oil in a pan, fry the aubergines over medium heat until softened. Then add the green peppers to cook to your liking. Cook longer if you want it to be soft. Stir in the canned tuna as well. Season everything with salt and pepper.
- Put all the sauce ingredients (including grated daikon) into the pan. Bring to a boil then simmer for 5 mins. Check for seasoning and adjust if required. Enjoy with hot steamed rice!
