Kiriboshi daikon are dried daikon radish strips. It's good to use the water used to soften kiriboshi daikon for cooking. You can also use dashi instead of the water.
Yield: 4 servings
- 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), blanched and cut into thin strips
- 2 1/2 Tbsp soy sauce
- 1 Tbsp sake
- 1 Tbsp sugar
Wash kiriboshi daikon in water, rubbing them. Change the water and wash them again. Drain. Put enough water to cover kiriboshi daikon in a large bowl. Soak kiriboshi daikon 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 season with sugar and sake. Cover the pot and simmer for about 5 minutes. Add soy sauce and simmer until kiriboshi daikon are softened.