關於 kobe ginger sauce recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

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Harihari came from the crunchy texture of Daikon radish. This dish goes great with white rice! Not really for bento box because it smells :P hehe

You can simmer Japanese amberjack with leftover cooking liquid to make Buri Teriyaki. I will show you how in the end of this video.

This is another recipe which my Oba-chan (grandma) taught me on the day we made Ikanago no Kugini.
https://www.youtube.com/watch?v=3NyDB6OR-ao

My blog post about our trip to Kobe:
http://createeathappy.blogspot.jp/2014/03/kobe.html

Souvenirs from Kobe:
http://createeathappy.blogspot.jp/2014/03/souvenirs-from-kobe.html

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Harihari-Ni (Simmered Crunchy Daikon Radish)

Difficulty: Medium
Time: 2hrs + overnight
Number of servings: N/A

Ingredients:
1.5kg (3.3lb) Daikon radish (unpeeled)
salt
1.5 large ginger (thinly sliced)
A
* 4 Umeboshi (pickled plums)
* 300g (10.6oz.) Sanontou (soft brown sugar)
* 150ml soy sauce
* 75ml vinegar (cereal or rice)

Directions:
1. Slice Daikon radish into quarter-rounds. Toss with salt (make sure it is not too salty but tasty). About 1 tsp. of salt was enough. Then leave for few hours (or overnight) until wilted.
2. Put A in a pot and bring to a boil.
3. Squeeze out the water (with your hands) from Daikon radish. Place the Daikon and sliced ginger alternately in the pot, then simmer for 5-6 minutes. Remove the foam if necessary.
4. Drain with a strainer.
5. Place the cooking liquid back into the pot, then simmer down to half the amount.
6. Place back the Daikon radish, mix, then stop the heat.
7. Leave for an hour until cool. Drain with a strainer to separate the Daikon radish and the cooking liquid to finish.

You can save the cooking liquid to make Buri (Japanese amberjack) Teriyaki or any other dishes :)

You can keep it in a large container for about few months BUT I recommend to store it in small quantity (in a Ziploc bag is okay), since it can easily get bad if you open and close the container frequently.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_23.html
---------------------------------

Music by
甘茶の音楽工房
春の予感

FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22

♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w

♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

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Last weekend was a 3-day weekend, so my darling and I went to Kobe to visit my grandma to make Ikanago no Kugini (my favorite dish) together!!!
http://createeathappy.blogspot.jp/2014/03/ikanago-no-kugini-2014.html

Ikanago no Kugini is a specialty in Hyogo prefecture. It can be cooked and eaten during a specific period of time around March. Thanks to the holiday, I could finally visit my grandma :)

My blog post about our trip to Kobe:
http://createeathappy.blogspot.jp/2014/03/kobe.html

Souvenirs from Kobe:
http://createeathappy.blogspot.jp/2014/03/souvenirs-from-kobe.html

---------------------------------
Ikanago no Kugini (Sand Eel Boiled Down in Soy Sauce)

Difficulty: Medium
Time: 1hr
Number of servings: N/A

Ingredients:
2kg (4.4lb) Ikanago (sand eel)
A
* 440g (1lb) Kizarame (coarse crystal medium soft sugar) *400g (0.9lb) when Ikanago is small
* 400ml soy sauce *360ml when Ikanago is small
* 160ml Mirin (sweet Sake)
* 160ml Sake
260g (9oz) ginger
2 tbsp. Mizuame (starch syrup)
white peeled sesame seeds if you like

Directions:
1. Thinly slice ginger to the size of Ikanago.
2. Wash and drain Ikanago. *cook Ikanago as soon as you get or it can get bad easily. the fish gets white and water becomes cloudy when it gets bad.
3. Put A in a large aluminum pot, then put on high and bring to a boil. Tilt the pan and make sure the sugar is melted.
4. Sprinkle with hands full of ginger. Sprinkle with hands full of Ikanago. Then sprinkle with some ginger again. When the bubbles start to cover Ikanago toward the center (that means Ikanago is cooked), add hands full of Ikanago and some ginger again. Repeat this until the ingredients are gone. *do not mix with chopsticks or a ladle or the fish will fall apart.
5. Remove the foam if necessary. *to remove a fishy smell
6. Cover with a lid made with aluminum foil with a few holes. Put on high, make sure it won't boil over. Then simmer for about 1 hour.
7. Add starch syrup, cover and simmer until the liquid is almost gone. Now toss Ikanago in the pot to mix. *again, do not mix with chopsticks or a ladle or the fish will fall apart.
8. When the fish is caramelized, drain with a strainer.
9. Transfer to a tray, and fan like cooling sushi rice. Then leave to cool completely.

You can keep Ikanago in a large container BUT I recommend to store it in small quantity (in a Ziploc bag is okay), since it can easily get bad if you open and close the container frequently.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/03/blog-post_29.html
---------------------------------

Inarizushi using Ikanago:
https://www.youtube.com/watch?v=7u8wzq0F5bM

Music by
甘茶の音楽工房
春の予感
http://amachamusic.chagasi.com/

FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22

♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w

♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron