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Kiriboshi-daikon no nimono (simmered dried daikon strips)

Culture

UpdateJune 25, 2019
ReleaseJune 25, 2019

Ingredients

1 cup of kiriboshi-daikon (dried daikon strips)
1 abura-age (deep-fried tofu sheet)
3 tablespoons of soy sauce
1 tablespoon of mirin
1 tablespoon of sugar
1 cup of the water used for rehydration of kiriboshi-daikon


Directions

1

Rehydrate the kiriboshi-daikon in hot water.

2

Put the water from Step1 and rehydrated kiriboshi-daikon into a pot and place it on medium heat.

3

Once the pot is boiled, turn the heat down to low, add the sugar and mirin into the pot, and simmer them until the kiriboshi-daikon is tender.

4

Lastly, add the abura-age and soy sauce into the pot and cook it for about 5 minutes.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz