Recipe: Delicious Simmered Kiriboshi Daikon and Cabbage

Simmered Kiriboshi Daikon and Cabbage. Simmered Kiriboshi Daikon (Dried Shredded Daikon) is a dish of rehydrated dried daikon strips cooked with carrots and aburaage (thin fried tofu), in a lightly flavoured broth. It is a make-ahead dish and one of the very popular side dishes in Japan. Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu).

Simmered Kiriboshi Daikon and Cabbage Once wrapped, the bundles are simmered in a light chicken stock seasoned with soy sauce. Use toothpicks or reconstituted dried daikon strips, kiriboshi daikon, to tie the cabbage bundles closed. The hero of today's dish, Simmered Pork Patties and Chinese Cabbage, is not the pork patties. You can cook Simmered Kiriboshi Daikon and Cabbage using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Simmered Kiriboshi Daikon and Cabbage

  1. Prepare 35 grams of Kiriboshi daikon – dried shredded daikon radish.
  2. It’s 3 slice of Bacon.
  3. It’s 1/4 of Cabbage.
  4. You need 1/2 of Carrot.
  5. You need 1 of cube Soup stock bouillon cube.
  6. You need 1 tsp of ☆Mirin.
  7. It’s 2 tsp of ☆Soy sauce.
  8. You need 1 tsp of ☆Honey.
  9. You need 2 1/2 cup of Water.
  10. You need 1 of Mustard.

The cabbages are sautéed, then simmered with the pork patties in a lightly flavoured sauce until they melt in your mouth. Kiriboshi(Chicken Simmered with White Radish recipe. There were two recipes, "Simmered Kiriboshi Daikon & Pork Belly" and "Simmered Kiriboshi Daikon & Taro Root," so I mixed the two recipes' ingredients together and added my own flavors. Mix ingredients under simmering sauce and place into a medium size pot.

Simmered Kiriboshi Daikon and Cabbage instructions

  1. Reconstitute the kiriboshi daikon in water for 10 minutes before straining. Cut the bacon and cabbage into 1 cm cubes. Julienne the carrots..
  2. In a pan, add the ingredients from Step 1, the bouillon cube, water, and the ingredients marked with a ☆. When it reaches a boil, cover and simmer on low for about 15 minutes until the broth is absorbed..
  3. Done! (For adults, enjoy with mustard.).

Remove skin and cut them in half if large. Place Daikon in a saucepan, add water just enough to cover and add Dashi Powder. You can use your home-made dashi stock for this. Drain the daikon in a sieve. In a pot saute the ginger in some vegetable oil for a minute.

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