Kiriboshi Daikon no Nimono

👥 4 servings
⏱️ 35 minutes
🗣️ English (detected)
category: Vegetables & Sides
counters: Japanese Home Cooking
aka: 切干大根の煮物, kiriboshi daikon, kiriboshi daikon, きりぼしだいこん, 切り干し大根, simmered dried daikon, dried radish strips
pairs-with: gohan, mentsuyu
slack: forgiving — left wet it sours on the third day and you smell it before you taste it; cooked properly dry it will do four
step: simmer 15 min, until dry
#japanese #daikon #dried #abura-age #simmered #make ahead #pantry #vegetarian

From: John Chen's Tabular Recipes

🥘 Ingredients

  • kiriboshi daikon 1 ½ oz
  • warm water 2 cups
  • carrot ½
  • abura-age 1 sheet
  • toasted sesame oil 2 tsp
  • &(2)soaked daikon and its water
  • soy sauce 2 Tbs
  • mirin 1 Tbs
  • sake 1 Tbs
  • sugar 2 tsp

🍳 Cookware

  • saucepan
  1. 1
    Pantry to plate.
  2. 2
    Soak kiriboshi daikon in warm water 15 min , until it has roughly tripled and gone limp.
  3. 3
    Fry carrot and abura-age in toasted sesame oil in a saucepan 2 min .
  4. 4
    Add &(2)soaked daikon and its water to @&( timer with soy sauce , mirin , sake and sugar , and 15 min uncovered, until the pan is almost dry and what is left is clinging rather than pooling.

Actions

📥 Download .cook File 🔗 View Original
← Back to Search