← Nouns Cooking · Japanese

Ingredients

• 40 g Kiriboshi daikon (dried shredded radish)
• 1 sheet aburaage (fried tofu)
• ½ Carrot, cut into fine matchsticks
• 1 tbsp Vegetable oil
• 240 ml Dashi powder or stock
• 120 ml reserved soaking water from the daikon
• 1 tbsp Sake
• 2 tbsp Mirin
• 2 tsp Sugar
• 2 tbsp Soy sauce

Method

1. Rinse the dried daikon, then soak it in plenty of water for 15 min until soft. Squeeze it dry, keeping 120 ml of the soaking water, and cut into easy lengths.
2. Pour boiling water over the aburaage to remove excess oil, then slice into thin strips.
3. Heat the oil in a saucepan over medium heat and stir-fry the carrot and daikon for 2 min.
4. Add the aburaage, dashi, soaking water, sake, mirin and sugar. Bring to a simmer, cover with a small lid or baking paper and cook for 5 min.
5. Add the soy sauce and simmer for 8–10 min more until most of the liquid is absorbed. Let it cool in the pan so the flavours sink in. Serve warm or at room temperature.

Tips

• Find kiriboshi daikon in bags in the dried goods aisle of Asian shops. It keeps 4 days in the fridge and is ideal for bento.
• Contains fish (dashi), soy and wheat.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan