Ebi Daikon (Simmered Daikon radish with Shrimp) ｜ Our Regional Cuisines

Tochigi Prefecture

Ebi Daikon (Simmered Daikon radish with Shrimp)

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Image source: Tochigi Prefecture Board of Education
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Image source: Tochigi Farmers Conference

Main lore areas

South Region
Main ingredients used

Daikon Radish, River shrimp

History/origin/related events

This is a dish in winter when it starts frosting in the south region of the prefecture, where river shrimp can be caught once it’s getting cold. Not only ‘Ebi Daikon,’ ‘Sekihan’ (rice cooked with red beans), ‘Kenchin-jiru’ (miso soup with vegetables and meat) and ‘Kinpira Gobou’ (shaved burdocks and carrots fried with soy sauce and sugar) were served at Water God Festival, one of the occasions that relatives and children living away from their parents get together.
Many river shrimp were sold at peddlers in Namai area and Shiratori area in the south-west of Oyama City. The shrimp turns red when cooked, and with the combination of daikon radish’s white, this dish was served at the auspicious occasion as a lucky dish.
River shrimp used in ‘Ebi Daikon’ is also called ‘Sasa-ebi’ (Bamboo grass shrimp). There is nowhere for shrimp to keep off the cold once grasses along the river die out. People bundle bamboo leaves and set them about 1m away from the river side to let shrimp come there. Then they catch shrimp with a net when shrimp come closer. ‘Ebi Daikon,’ simmered river shrimp and daikon radish until the daikon radish gets melting-soft, was one of treats. River shrimp is a general name for shrimp inhabiting rivers and lakes, and it is cooked to tempura, ‘tsukudani’ (preserved food cooked with soy sauce and sugar) and ‘nitsuke’ (boiled with soy sauce). Sakura shrimp is often replaced with river shrimp these days.
Opportunities and times of eating habits

Originally, it was served at the Water God Festival to pray for safety of boats or for calm river, or at events and auspicious occasions. It can be seen as a daily meal at home, but Sakura shrimp is often used instead these days.
How to eat

Peel daikon radish and slice into 2cm (0.8 inch) thin of round or half-round cut, then parboil them. You can boil with rice-washing waste water if any. Put parboiled daikon radish, river shrimp, water, sugar, sake and soy sauce into a pan, and simmer them until daikon radish becomes tender. Simmer with weak heat to let ingredients absorb flavor. You can use Sakura shrimp instead of river shrimp.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
Tochigi Prefecture Board of Education is promoting the dish by posting the recipes of school lunch with local dishes arranged for home cooking. ‘Ebi Daikon’ is introduced in these recipes.

RECIPE

Ingredients (4 servings)

Daikon radish 10cm (4inches)
River shrimp (Or 1/3 cup of Sakura shrimp) 40g
[Seasoning] Sugar 1tbsp.
[Seasoning] Sake 2tbsp.
[Seasoning] Soy sauce 1tbsp.
Water 160cc

How to cook

1. Peel daikon radish and slice into 2cm (0.8 inch) thin of round or half-round cut, then parboil them.
2. Put daikon radish, river shrimp, water and seasonings into a pan, then simmer them until daikon radish absorb flavor.

provider : Tochigi Prefecture Board of Education

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Ebi Daikon (Simmered Daikon radish with Shrimp) ｜ Our Regional Cuisines

Tochigi Prefecture

Ebi Daikon (Simmered Daikon radish with Shrimp)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook