Simmered Kiriboshi Daikon (Vegan option)
This is an easy and authentic recipe of simmered Kiriboshi Daikon. It's full of nutrients and umami. See the blog post above for the instructions with images.
Servings 3
Ingredients
- 30 g (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
Instructions
- Rinse Kiriboshi Daikon and soak in plenty of water for 15 minutes.
- Meanwhile the Kiriboshi Daikon is soaking in water, cut the carrots and fried tofu into thin strips.
- 15 minutes later, drain the Kiriboshi Daikon well.
- Place the 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.
