Simmered Kiriboshi Daikon

Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish. Basically, Japanese daikon radish is shredded into thin strips and dried in the sun. You can purchase a packaged kiriboshi daikon in dried food sections in a Japanese grocery store – the same section as dried shiitake mushrooms and kombu.

Simmered Kiriboshi Daikon

Ingredients

• 1.40 oz kiriboshi daikon (dried daikon strips) (40 g)
• 1 piece aburaage (deep fried tofu pouch)
• ⅓ - ½ carrot
• 1 Tbsp neutral flavor oil (vegetable, canola, etc)

Seasonings

• 1 cup dashi (kombu or shiitake dashi for vegan/vegetarian)
• ½ cup reserved water from soaking kiriboshi daikon
• 1 Tbsp sake
• 2 Tbsp mirin
• 2 tsp sugar
• ⅛ tsp kosher salt
• 2 Tbsp soy sauce (use GF soy sauce for GF)

Instructions

1. Gather all the ingredients.
2. Quickly rinse kiriboshi daikon and soak in water for 15-20 minutes.
3. Reserve ½ cup soaking water. Drain and squeeze water out. Cut into 2-3 inches.
4. Boil water and blanch the aburaage for 30 seconds to remove the excess oil. Cut into thin strips.
5. Peel the carrot and cut it into julienned strips.
6. Heat the oil in a large pot over medium heat. Cook Kiriboshi Daikon for a few minutes, and then add carrot and aburaage to coat with oil.
7. Add 1 cup dashi, ½ cup reserved cooking water, 1 Tbsp sake, 2 Tbsp mirin, 2 tsp sugar, and kosher ⅛ tsp salt and bring to a boil.
8. Once boiling, add 2 Tbsp soy sauce.
9. Put the Otoshibuta (drop lid) and cook on low heat until liquid is almost gone, about 15-20 minutes.

https://www.justonecookbook.com/simmered-kiriboshi-daikon/