Japanese cuisine · Vegetable Dishes

Kiriboshi Daikon no Nimono

Dried daikon strips cooked with carrot and fried tofu skin in sweet dashi until they've soaked up the broth.

Ingredients · for 4 servings

• 60 g kiriboshi daikon (dried daikon strips)
• 1 carrot
• 2 sheets aburaage (fried tofu)
• 400 ml dashi
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tsp sesame oil

Instructions

1. Soak the dried daikon strips in plenty of cold water for 15 min. until soft and pale, then squeeze out firmly and reserve the soaking water.
2. Pour boiling water over the aburaage to release excess fat, squeeze out well and cut into 5 mm wide strips; cut the carrot into equally fine sticks.
3. Heat the sesame oil in a pot and sauté the daikon strips and carrot over medium heat for 2–3 min. until glossy with oil.
4. Pour in the dashi and 100 ml of the soaking water, stir in the sugar and mirin and simmer covered for 10 min.
5. Add the aburaage and soy sauce and simmer uncovered for another 12–15 min. until the liquid has almost fully evaporated and the daikon smells sweet.
6. Remove from heat, let rest for 10 min. and serve lukewarm in small bowls as a side dish with rice and miso soup.