Simmered Kiriboshi Daikon Radish
https://sudachirecipes.comSimmered Kiriboshi Daikon is a delicious side dish made from rehydrated strips of daikon radish simmered in a sweet and salty Japanese broth with fresh vegetables and fishcakes. It's easy to make ahead of time and can be enjoyed hot or cold!
Ingredients
- 50 g dried shredded daikon radish kiriboshi daikon
- 300 ml cold water for soaking
- 1 tsp sesame oil
- 75 g carrot(s) julienned
- 2 fresh shiitake mushroom(s) julienned
- 100 g satsumaage fishcake (optional) or 2 sheets aburaage, julienned
- 4 tbsp soy sauce
- 4 tbsp mirin
- 15 g light brown sugar
- 1 tsp sake
- 1 tbsp white sesame seeds optional garnish
Instructions
- Place 50 g dried shredded daikon radish in a mixing bowl and cover with cold water. Wash the daikon by rubbing it with your hands and then discard the water. Repeat 3 times in total.
- After the third time, pour 300 ml cold water into the bowl and allow the daikon to soak for 20 minutes.
- Remove the daikon from the water and keep the left over broth for later.
- If the kiriboshi daikon pieces are too long, cut them into thirds.
- Heat a large frying pan on medium and add 1 tsp sesame oil. Once hot, add 75 g carrot(s), 2 fresh shiitake mushroom(s) and 100 g satsumaage fishcake to the pan and stir fry them for 2-3 minutes.
- Next, add the diakon to the pan and stir fry for another minute.
- Pour in the leftover daikon broth from earlier along with 4 tbsp soy sauce, 4 tbsp mirin and 15 g light brown sugar.
- Mix everything together and allow to simmer until the liquid is completely gone.
- Once the liquid is gone, add 1 tsp sake and stir fry for 1-2 minutes.
- Allow to cool (optional), dish up and sprinkle with 1 tbsp white sesame seeds.
- Enjoy!
Notes
Leftovers can be stored in the fridge for 4-5 days or frozen for up to 3 weeks. See in post for storing instructions.