RecipeKiriboshi daikon (shredded dried daikon)

This is a standard home-made dish in Japan. Basically, sweet seasonings should be added first, so add the sugar first and then the koi-kuchi soy sauce. The water used to rehydrate dried shiitake mushrooms contains a nice umami from the mushrooms so it’s best to simmer the daikon (Japanese radish) in it.

Ingredients

1 bag (about 50 g) kiriboshi-daikon

1 abura-age

1 carrot

20 g dried shiitake mushrooms

1 dried red chili

500 -- 600 mL dashi soup

sugar as appropriate

koikuchi (dark-colored) soy sauce as needed

vegetable oil as needed

Directions

1 Rehydrate the kiriboshi-daikon in water. Drain and squeeze it well, and cut it into bite-sized pieces.

2 Soak the abura-age in hot water for about 30 – 60 seconds to remove the greasiness, and cut them into thin strips.

3 Cut the carrot into thin rectangular pieces.

4 Rehydrate the dried shiitake mushrooms in water, and cut them into thin strips. The water used in this step should be kept for later use.

5 Put the vegetable oil and dried red hot chili (don’t break) into a pot, and stir-fry the carrot.

6 Then, add the kiriboshi-daikon into the pot and stir-fry it.

7 Add the rehydrated shiitake, the water used for rehydration, and the abura-age into the pot and stir-fry them.

8 Put the dashi soup into the pot, and add the sugar and then koikuchi soy sauce to the pot. * The basis of adding seasonings is to start from the sweeter ones.

9 Turn the heat to low, and cook it for about 5 – 10 minutes with a drop lid.

10 When all the ingredients soak up the seasonings, it is ready to be served.

Tips
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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