Have you ever had Kiriboshi-Daikon?
It’s based on dried Japanese radish (Daikon) strips and one of the most typical Japanese home-made food.
You can find this ingredient at dried food section of the supermarket in Japan, as same as kelp etc.
These dried food often has much more nutrition than the fresh ones, for example the dried Daikon includes a lot of Ca and minerals.
I often cook this kind of dried food when I don’t want to go to shopping..
100g Kiriboshi-Daikon (dried Japanese radish strips)
(A) 2 cups of Dashi (Japanese soup stock)
(A) 3 Tbs. of Sake
(A) 1.5 Tbs. of sugar
(A) 1 Tbs. of Mirin
(A) 4 Tbs. of soy sauce
- Wash the Kiriboshi-Daikon, then soak in the enough water for 30mins, then drain.
Cut the carrot into thin strips.
Place 1Tbs. of vegetable oil in the pan, pan-fry the carrot and Kiriboshi-Daikon for five minutes with midium heat.
- Add all the (A)s in the pan, simmer for about 30mins with low heat with a lid, or until the liquid is almost gone.
We normally have it with a room temparature, a small portion as a side dish
You can keep it at least 3-4 days in the fridge.