Homemade Kiriboshi Daikon with Dried Vegetables. Kiriboshi Daikon is made by simply drying daikon pieces cut into matchsticks. So the ingredient is just daikon. There is no marinating or seasoning required.
I used that to try making kiriboshi daikon. They taste delicious if you only cook the daikon so that they are still crunchy. It is cut (切り), dried (干し) daikon (大根), hence the name. You can have Homemade Kiriboshi Daikon with Dried Vegetables using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Homemade Kiriboshi Daikon with Dried Vegetables
- Prepare 1/3 of daikon radish Homemade kiriboshi daikon.
- It’s 1/4 of Carrot.
- It’s 1/2 of Aburaage.
- You need 1 tbsp of ★Soy sauce.
- Prepare 1 tbsp of ★Sake.
- It’s 1 tbsp of ★Sugar.
- Prepare 100 ml of Japanese dashi stock.
- Prepare 1 of White sesame seeds.
- It’s 1 of Sesame oil.
Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish. Basically, Japanese daikon radish is shredded into thin strips and dried in the sun. You can purchase a packaged kiriboshi daikon in dried food sections in a Japanese grocery store – the same section as dried shiitake mushrooms and kombu. In my post Simmered Kiriboshi Daikon (Dried Shredded Daikon), I used a packet of store-bought Kiriboshi Daikon.
Homemade Kiriboshi Daikon with Dried Vegetables step by step
- Cut the daikon radish and carrot into 5 cm long strips and leave outside for 3 hours. Julienne the aburaage as well..
- Once dried, without washing, throw away any bad pieces..
- Put sesame oil into a pot and cook the dried vegetables. Add the aburaage and pour in the dashi stock. Add the ★ ingredients and simmer until the liquid evaporates..
- Serve on a dish and top with white sesame seeds..
But you can make Dried Shredded Daikon at home. Home-made Kiriboshi Daikon is quite easy to make as long as you have something to dry the daikon strips on. It is much easier to use store-bought kiriboshi daikon if you can buy it. I wanted to use kiriboshi daikon in a light tossed salad instead of in a simmered dish. Squeeze the kiriboshi daikon and cucumber well, so that the it doesn't get too watery.
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