Simmered Kiriboshi Daikon 切り干し大根
Author: Naoko Yoshioka
Recipe type: Appetizers
Cuisine: Japanese
Serves: 4
Today Japanese Cooking Style is called Simmered Kiriboshi Daikon or 切り干し大根 in Japanese. This is a great side dish, very health and very easy to make. This goes great with any meat main course meal. Enjoy Let see what we need to make our Simmered Kiriboshi Daikon recipe.
Ingredients
- 60g kiriboshi daikon
- 2 slices deep- fried tofu
- 2 red chili peppers
- 1 tsp white sesame
- 3 tbsp vegetable oil
- 1 tsp salt
- A
- 600cc dashi stock
- 10cc mirin
- 3 tbsp sugar
- 60cc soy sauce
Instructions
- Reconstitute the Kiriboshi daikon by soaking it in water for one hour, drain and add the salt, knead well, wash it in cold water and squeeze out the excess water. Cut the deep-fried tofu into 5㎜ pieces, remove the seeds from the red chili peppers.
- Heat the oil and swirl the pan to coat the kiriboshi daikon with oil, stir it for 2 min until moisture has evaporated, add the deep- fried tofu and the red chili peppers.
- Add the dashi stock, sugar and mirin and cover with a cooking sheet drop-lid and simmer 20 min under medium heat.
- When the dashi stock is half gone, add the soy sauce, and do not over mix, thoroughly simmer until the broth is completely gone.
- Once it has simmered well, place it on a tray and allow it to cool, serve in a bowl, and sprinkle the white sesame, and red chili peppers.
Notes
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese Cooking Recipes. Thank you..
