How to Make Simmered Kiriboshi Daikon

By Sudachi · 40 min

Ingredients

Instructions

1. Put the shredded dried daikon in a bowl, cover with cold water, rub it with your hands, then drain. Repeat this washing 3 times in total.
2. After the third wash, add 300 ml cold water and the dried shiitake mushroom, and soak for 20 minutes.
3. Scald the satsumaage fishcake with boiling water in a sieve to remove the oil, pat dry and thinly slice.
4. After soaking, squeeze the daikon and shiitake well over the bowl, keeping the soaking broth.
5. Cut the daikon into thirds if the pieces are too long, and thinly slice the rehydrated shiitake.
6. Heat 1 tsp cooking oil in a large frying pan over medium heat. Add the carrot, the 2 fresh shiitake and the rehydrated shiitake, and stir-fry for 2 to 3 minutes.
7. Add the daikon and fishcake slices and stir-fry for 1 more minute.
8. Pour in the saved broth, 1 tbsp sake and 1 tbsp light brown sugar. Simmer for 5 minutes, or until the liquid is almost gone.
9. Add 3 tbsp Japanese soy sauce (koikuchi shoyu) and 3 tbsp mirin, and cook until mostly reduced. Taste and add a little more soy sauce or sugar if needed, then turn off the heat and drizzle with toasted sesame oil.
10. Let cool slightly, then serve or store. Sprinkle with toasted white sesame seeds just before serving.

Summarized from Sudachi's video. Watch it for the details.

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CarrotBrown sugarMushroomShiitake mushroomDaikon