Simmered Kiriboshi Daikon
Cooked to perfection in seasoned broth, Simmered Kiriboshi Daikon is a traditional Japanese recipe with dried radish strips and aburaage (fried tofu). It‘s a dynamic side dish for Japanese meals that you can serve warm, chilled, or at room temperature.
Foto: Just One Cookbook
Ingredients
- 1.4 oz kiriboshi daikon (dried daikon strips)
- 1 piece aburaage (deep-fried tofu pouch)
- ⅓ carrot
- 1 Tbsp neutral oil
- 1 cup dashi (Japanese soup stock)
- ½ cup reserved water from soaking kiriboshi daikon
- 1 Tbsp sake
- 2 Tbsp mirin
- 2 tsp sugar
- ⅛ tsp Diamond Crystal kosher salt
- 2 Tbsp soy sauce ((use GF soy sauce for gluten free))
Steps
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Gather all the ingredients.
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Quickly rinse 1.4 oz kiriboshi daikon (dried daikon strips) and soak in water for 15–20 minutes.
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Measure and set aside ½ cup reserved water from soaking kiriboshi daikon. Drain the kiriboshi daikon and squeeze out the water. Cut into pieces 2–3 inches long.
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Boil some water and blanch 1 piece aburaage (deep-fried tofu pouch) for 30 seconds to remove the excess oil. Cut into thin strips.
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Peel ⅓ carrot and cut it into julienned strips.
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Heat 1 Tbsp neutral oil in a large pot over medium heat. Add the kiriboshi daikon and cook for a few minutes. Then, add the julienned carrot and aburaage strips to the pot and coat with the oil.
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Add 1 cup dashi (Japanese soup stock), ½ cup reserved cooking water, 1 Tbsp sake, 2 Tbsp mirin, 2 tsp sugar, and ⅛ tsp Diamond Crystal kosher salt and bring to a boil.
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Once boiling, add 2 Tbsp soy sauce.
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Place an otoshibuta (drop lid) on top and cook on low heat until the liquid is almost gone, about 15–20 minutes.
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You can serve Simmered Kiriboshi Daikon hot, warm, at room temperature, or even chilled. Enjoy!
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Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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