Simmered Kiriboshi Daikon (Vegan option)

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Simmered Kiriboshi Daikon is a classic Japanese side dish. Kiriboshi means cut into thin strips and dried in the sun, and Daikon means white radish. Kiriboshi Daikon has rich in umami and also you can enjoy a kind of crunchy texture. Simmered Kiriboshi Daikon can be easily prepared with a carrot and Aburaage(fried tofu). Other ingredients you will need are Japanese basic condiment: sugar, mirin, sake, soy sauce, and dashi stock (made from scratch or dashi powder). If you want to make a vegan version, you can substitute dashi with kombu dashi powder or even you can skip the dashi. Because Kiriboshi Daikon itself has a strong umami flavor.

What is Kiriboshi Daikon?

Kiriboshi Daikon is made by drying thinly shaved daikon radishes in the sun. In Japan, Miyazaki Prefecture(located along the southeastern coast of Kyushu.) is the main producing area. Daikons are exposed to sunlight from mid-November through the winter.

Nutrition
Kiriboshi Daikon contains about 20 times as much calcium as fresh Daikon of the same weight. It also contains high amounts of dietary fiber, potassium, iron, and other minerals.

How to choose Kiriboshi Daikon
Select well-dried Kiriboshi Daikon that is a beautiful light yellowish-white color. I recommend Kiriboshi Daikon produced in Miyazaki Prefecture. Because I compared it to other Kiriboshi Daikon, then I think Miyazaki’s one is sweeter and tasty.

How to storage
Kiriboshi Daikon can be stored for up six months(see the package). You can store it at room temperature, but it’s better to store it in the refrigerator to prevent a change the flavor, especially during summer.

Cooking Method
Simply rinse and soak in water for about 15 minutes. Then you can use it for simmered dishes and also for salad. You can eat Kiriboshi Daikon as it is.

What you need to make Simmered Kiriboshi Daikon

30g (1oz) Kiriboshi Daikon

1 sheet Aburaage(fried tofu)

1/2 carrot

Seasonings

1 1/2 cup water and 1 tsp dashi powder or 1 1/2 dashi stock

1 tbsp sake

1 tbsp mirin

1/2 tbsp sugar

1 1/3 tbsp soy sauce

How to make Simmered Kiriboshi Daikon

Rinse Kiriboshi Daikon and soak in plenty of water for 15 minutes. Then drain it well. 15 minutes later, it will fluff it up, as shown at the bottom right of the picture.

Meanwhile the Kiriboshi Daikon is soaking in water, cut the carrots and fried tofu into thin strips.

Place drained Kiriboshi Daikon, cut carrot and cut Aburaage in a medium sauce pan. Then add all ingredients of seasoning: water and dashi powder or dashi stock, sake, mirin, sugar and soy sauce. Loosely cover the pan with a lid and simmer over low heat for about 15-20 minutes. Once the carrots are soft and the water is reduced to about 1/3 of its volume, it’s ready. If the carrots are still hard, add a little more water and continue to simmer.

Taste it and if it’s not salty enough, add a little more soy sauce.

Japanese simmered dishes are always taste better once cooled and reheated again. This is because the flavor soaks into the ingredients while it cools down. If you keep the simmered Kiriboshi Daikon, store it in the refrigerator and eat it by the next day.

It goes well with white sesame seeds topping.

Enjoy!

If you try this recipe, Let me know! I would be so happy if you would leave a review!

Nutrition Reference: 切り干し大根の栄養 – プロのレシピならレタスクラブ (lettuceclub.net)