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We hope you got benefit from reading it, now let’s go back to my mother's signature recipe for satoimo and daikon radish miso soup recipe. You can cook my mother's signature recipe for satoimo and daikon radish miso soup using 6 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare My Mother's Signature Recipe for Satoimo and Daikon Radish Miso Soup:
- Use 3 to 4 medium Satoimo (taro)
- Provide 10 cm Daikon radish
- Get 1 MIso
- Get 600 ml Dashi stock
- Use 1 Toasted white sesame seeds
- Take 1 Yuzu
Instructions to make My Mother's Signature Recipe for Satoimo and Daikon Radish Miso Soup:
- Peel the satoimo and cut into bite-sized pieces. Cut the daikon radish into matchsticks.
- Parboil the satoimo until the pieces are translucent. Drain into a sieve and wash off the slimy texture on the surface.
- Put the dashi stock into a pan, add the satoimo and daikon radish and simmer until tender.
- When the vegetables are tender, dissolve in the amount of miso to suit your tastes, and turn off the heat.
- Ladle into serving bowls, sprinkle with the toasted sesame seeds and yuzu peel, and serve.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food like meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms disperse bacteria more readily. Keep worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will want to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like fish, poultry and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, such as salad, bread and fruit. This is because these kinds of food will not be cooked before you eat them, so any germs that get onto the food won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw meals, unless they have been washed thoroughly
Cover raw fish or meat and shop on the bottom shelf of the fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to be sure everything you are likely to use was stored properly (according to some storage directions ) and none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the label that say how long you may keep the food and whether it needs to go in the fridge.
This kind of food frequently has particular packaging to keep it fresh for longer. But it is going to go off immediately once you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, you might see’eat in two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even if the food looks and smells fine, because it may contain harmful bacteria. Best before dates
When this date runs out, it doesn’t indicate that the food will probably be detrimental, but its own flavour, texture or colour might start to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date that the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you ill.
If your plan is on using a egg after its best before date, make certain that you only use it in dishes at which it will be completely cooked, so that both white and yolk are strong, such as in a cake or even as a hard-boiled egg.
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