迎春惹味大根

新春期間的大根美味極了，買到一條好靚嘅「大根」。「篠大根」在京都是很出名的，有機會記得買來試試，非常清甜。我用來煮了個「咖喱油揚煮大根」，簡單易煮又惹味，值得大家一試。

咖喱油揚煮大根

材料：

大根　　500g（已去皮）        
油揚　　1.5塊        
大根葉　少許       
（可用其他綠色葉菜代替，只是增添顏色，沒有也可。）        
水　　　100g

調味：

糖　　　半茶匙      
海鹽　　¾茶匙      
醬油　　1-1.5茶匙      
咖喱粉　1茶匙

做法︰

1. 大根去皮切絲（去皮深少少），油揚切絲；

2. 新鮮大根葉少許或其他綠色葉菜，放入滾水灼一灼；

3. 放適量油，加入油揚，再放咖喱粉慢火煮；

4. 放入大根，炒一炒後加水，蓋上蓋慢火煮約6-8分鐘，收剩少許汁便可；

5. 打開蓋，加入糖、鹽，及醬油；

6. 試味後，最後放入大根葉煮一煮便可關火。

溫暖貼士：                
每個大根新鮮程度不一，甜度/出水不一，請自行調整放入水/糖/鹽/醬油的分量。

Daikon and Aburaage Curry

Ingredients：

500g daikon (peeled)   
1.5 piece of aburaage   
A small handful of daikon leaves   
(optional, only to add some colours to the dish, can be replaced by other greens)   
100g water

Seasonings：

1/2 tsp sugar  
3/4 tsp sea salt  
1-1.5 tsp soy sauce  
1 tsp curry powder

Steps︰

1. Peel and shred the daikon (peel thickly). Shred the aburaage.

2. Blanch a handful of fresh daikon leaves or other greens in boiling water.

3. Add a drizzle of oil in a cooking pot. Add the aburaage and curry powder. Cook over low heat.

4. Add the daikon. Stir fry briefly, then add the water. Cover with lid. Simmer over low heat for around 6-8 minutes until the liquid reduced.

5. Remove the lid. Season with sugar, salt and soy sauce.

6. Taste and adjust the seasonings if needed. Finally, add the daikon leaves. Simmer for some more minutes and turn off the heat.

Tips： 
Each daikon is different. The freshness of the daikon determines the sweetness and water content. Please adjust the quantity of the water, sugar, salt and soy sauce accordingly.