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Kiriboshi daikon no nimono
Simmered dried daikon
Kiriboshi daikon no nimono (切り干し大根の煮物): sun-dried daikon simmered with carrot, fried tofu and sweet soy dashi
Kiriboshi daikon, radish cut into thin strips and dried in the winter sun, is a pantry staple in Miyazaki, where most of it is made, and in homes all over Japan; simmered with carrot and thin fried tofu it becomes a brown, sweet-savoury side that fills bento boxes and the small plates of a home dinner. The dried strips have a deeper, sweeter flavour than fresh daikon and a pleasant chew. This vegetarian version uses kombu-shiitake dashi. A portion is about 95 kcal. The common mistake is soaking the dried daikon for too long; 10–15 minutes is enough, or it goes limp and loses its sweetness. Chef's tip: keep the soaking water and use a little of it in the broth; it is full of flavour.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 aburaage (thin fried tofu)sheet
- ½ carrotcut into matchsticks
- 2 dried shiitake mushroomssoaked in 300 ml warm water for 15 minutes with the kombu
- ⅛ oz kombua 10 cm piece
- 1 tsp sesame oil
- 1 tbsp sugar
- 1 tbsp mirincontains alcohol; or 1 extra tsp sugar
- 1 ½ tbsp soy sauce
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Method
0/6 doneStep 1: Rinse 1 ⅜ oz kiriboshi daikon (dried radish strips) in water, squeezing, two or three times, then soak in fresh water for 10–15 minutes until soft but still springy. Squeeze out, keeping 50 ml of the soaking water, and cut into 5 cm lengths.
15 minStep 2: Pour boiling water over 1 aburaage (thin fried tofu) to remove excess oil, squeeze, and cut into thin strips. Lift 2 dried shiitake mushrooms from its soaking water, squeeze and slice thinly; keep the water with the ⅛ oz kombu in it as your dashi.
Step 3: Heat 1 tsp sesame oil in a pan over a medium heat. Add the daikon and ½ carrot and stir-fry for 2 minutes, until coated and glossy.
2 minStep 5: Add 1 ½ tbsp soy sauce, lay a small lid or a circle of baking paper directly on the surface and simmer on a low heat for 10 minutes, until the liquid has reduced to a couple of spoonfuls.
10 minStep 6: Leave to cool in the pan; it absorbs the broth as it cools. Serve at room temperature. It keeps for 4 days in the fridge.
Nutrition per serving
- Calories
- 95 kcal
- Protein
- 4 g
- Carbs
- 13 g
- Fat
- 3 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kiriboshi daikon no nimono take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
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