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.

Homemade Kiriboshi Daikon with Dried Vegetables 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 cook Homemade Kiriboshi Daikon with Dried Vegetables using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Homemade Kiriboshi Daikon with Dried Vegetables

  1. You need 1/3 of daikon radish Homemade kiriboshi daikon.
  2. Prepare 1/4 of Carrot.
  3. You need 1/2 of Aburaage.
  4. Prepare 1 tbsp of ★Soy sauce.
  5. You need 1 tbsp of ★Sake.
  6. Prepare 1 tbsp of ★Sugar.
  7. You need 100 ml of Japanese dashi stock.
  8. You need 1 of White sesame seeds.
  9. You need 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. I wanted to use kiriboshi daikon in a light tossed salad instead of in a simmered dish.

Homemade Kiriboshi Daikon with Dried Vegetables instructions

  1. Cut the daikon radish and carrot into 5 cm long strips and leave outside for 3 hours. Julienne the aburaage as well..
  2. Once dried, without washing, throw away any bad pieces..
  3. 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..
  4. Serve on a dish and top with white sesame seeds..

Squeeze the kiriboshi daikon and cucumber well, so that the it doesn't get too watery. Recipe: Kiriboshi daikon and baby arugula salad with lemon dressing. This salad takes advantage of the neutral flavor and chewy-crispy texture of the kiriboshi daikon. You can keep this marinating in the refrigerator until dinner, then toss together with the arugula leaves. Basically, Japanese daikon radish is shredded into thin strips and dried in the sun.

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