Simmered Kiriboshi Daikon Recipe

Ingredients:

• 1 & 1/3 oz. kiriboshi daikon (dried daikon radish strips)
• 1/2 Tbsp sesame oil
• 1 oz. carrot, peeled and sliced into thin rectangles
• 1 chikuwa, sliced into 1/6-inch thick
• 1 aburaage (fried tofu), pour boiling water over them and cut into thin strips
• 2 1/2 Tbsp soy sauce
• 1 Tbsp sake
• 1 Tbsp sugar

Preparation:

Wash kiriboshi daikon in water, rubbing them. Put enough water to cover kiriboshi daikon in a large bowl. Soak about 30 minutes. Drain kiriboshi daikon, reserving the soaking water in another bowl. Squeeze out excess water from kiriboshi daikon. Cut them into about 3-inch long pieces if they are long. Heat sesame oil in a deep pot on medium heat and fry kiriboshi daikon. Add carrot, chikuwa, and aburaage and fry together. Pour 1 and 2/3 cup of daikon soaking water in the pot and bring to a boil. Turn down the heat to low and add sugar and sake. Cover the pot and Simmer for about 5 minutes. Add soy sauce and simmer until kiriboshi daikon are softened.

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