Kiriboshi-daikon no nimono (simmered dried daikon strips)
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
Rehydrate the kiriboshi-daikon in hot water.
Put the water from Step1 and rehydrated kiriboshi-daikon into a pot and place it on medium heat.
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.
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