Simmered Dried Japanese Radish Strips (Kiriboshi daikon no nimono)
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.
Servings: 8
Cost: $
Ingredients
- 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
Instructions
- Get all the ingredients and condiments.
- 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.
- 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.
- Put sesame oil into a pot with medium heat, and saute carrot and radish until the carrot becomes softer.
- 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.
- 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.
