Kiriboshi Daikon yang direbus

Instructions

1. Gather all the ingredients.
2. Quickly rinse 1.4 oz kiriboshi daikon (dried daikon strips) and soak in water for 15–20 minutes.
3. Measure and set aside ½ cup reserved water from soaking kiriboshi daikon. Drain the kiriboshi daikon and squeeze out the water. Cut into pieces 2–3 inches long.
4. Boil some water and blanch 1 piece aburaage (deep-fried tofu pouch) for 30 seconds to remove the excess oil. Cut into thin strips.
5. Peel ⅓ carrot and cut it into julienned strips.
6. Heat 1 Tbsp neutral oil in a large pot over medium heat. Add the kiriboshi daikon and cook for a few minutes. Then, add the julienned carrots and aburaage strips to the pot and coat with the oil.
7. Add 1 cup dashi (Japanese soup stock), ½ cup reserved cooking water, 1 Tbsp sake, 2 Tbsp mirin, 2 tsp sugar, and ⅛ tsp Diamond Crystal kosher salt and bring to a boil.
8. Once boiling, add 2 Tbsp soy sauce.
9. Place an otoshibuta (drop lid) on top and cook on low heat until the liquid is almost gone, about 15–20 minutes.
10. You can serve Simmered Kiriboshi Daikon hot, warm, at room temperature, or even chilled. Enjoy!
11. Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.