Simmered Dried Japanese Radish Strips (Kiriboshi daikon no nimono)
Kiriboshi daikon is a dried Japanese radish strip. Kiriboshi daikon no nimono is one of the most common Japanese classic side dishes. It can be served either cold or warm, and it's good for meal prep. You can keep it in a fridge for a few days and in a freezer for a month. I usually make a big amount put them in a portion container and freeze them, so that I thaw them as needed when serving.
It is said that when dried vegetables, their nutritious components become concentrated such as vitamins, minerals, fiber, and antioxidants. This meal is not only good taste but also great nutrition-wise.
Kiriboshi daikon no nimono is a Japanese classic side dish. It is good to cook when you need one more side dish to go or want to add the rich nutrition of vegetables. It reminds you of mom’s home cooking and gives you comfort in a way. It is not usually served in a big amount so once you make it, you can keep it in your fridge and cut some time off for preparation of meals a few times. In this recipe, you need 9 ingredients below, dried Japanese radish strips, carrot, deep-fried tofu, dashi stock, water, soy sauce, mirin, sugar, and sesame oil.
- 50 g Dried Japanese radish strips
- 1 Carrot
- 2 Deep-fried tofu
- 200 ml Dashi soup stock (Water + Dashi powder 1 tsp)
- 200 ml Water (The water used to reconstitute dried Japanese radish)
- 2 tbsp Soy sauce
- 2 tbsp Mirin (Sweet cooking wine)
- 2 tsp Sugar
- 1 tbsp Sesame oil
- Preparation
Get all the ingredients and condiments.
- Soak dried Japanese radish strips in water
First, wash dried Japanese radish strips well and put them in a bowl filled with water to soak them in. It usually takes about 15 minutes to reconstitute completely, follow the instructions on the package of dried Japanese radish that you buy. Once reconstituting dried Japanese radish strips, squeeze them well. You need to use soaking water later, so that keep 200 ml after reconstituting.
- Cut ingredients
While waiting for the radish to be ready, cut the other ingredients. Cut the carrot into long strips, and the deep-fried tofu into thin rectangles. Reconstituted radish needs to be cut shorter if it is too long to eat.
- Saute carrot and dried Japanese radish
Put sesame oil into a pot with medium heat, and saute carrot and radish until the carrot becomes softer.
- Add the rest of the ingredients
Pour the dashi soup stock and soaking water, and add other condiments such as sugar, soy sauce, and mirin. Also, put deep-fried tofu here, and mix them all together.
- Simmer to burn off the water
Once the water is boiled up, turn down the heat to low heat and simmer for about 10 minutes to burn off the water. The better you simmer it, the saltier taste it becomes. Turn off the heat when it gets what taste you prefer.
-Simmer a few more minutes if you want it to have a stronger taste.
