Peel Daikon and cut into quarter rounds. In a medium saucepan, heat sesame oil and add Daikon and crushed garlic. Cook and stir 3-4 minutes. Add 4 cups of water and cook until Daikon is tender. Cut cod into bite-size pieces and add to pan. Heat just to boiling. Cut green onions into 2 inch slices and stir in. Season with salt, Sake, soy sauce and pepper. Tear watercress leaves and add to soup; remove from heat. Sprinkle with chile pepper, if desired.
Author's Comments
* If using salt code, test for saltiness before seasoning.
** A Japanese rice wine.
This is a clear soup with a very clean taste to it.
I add chopped jalapenos or serranos to spice this up. Slice the daikon thinly for faster cooking. Tofu and/or zucchini are also great. Serve with a steaming bowl of rice and some kimchee on the side.
Instructions
Peel Daikon and cut into quarter rounds. In a medium saucepan, heat sesame oil and add Daikon and crushed garlic. Cook and stir 3-4 minutes. Add 4 cups of water and cook until Daikon is tender. Cut cod into bite-size pieces and add to pan. Heat just to boiling. Cut green onions into 2 inch slices and stir in. Season with salt, Sake, soy sauce and pepper. Tear watercress leaves and add to soup; remove from heat. Sprinkle with chile pepper, if desired.
Author's Comments
* If using salt code, test for saltiness before seasoning.
** A Japanese rice wine.
This is a clear soup with a very clean taste to it.
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