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Simmered Kiriboshi Daikon Radish

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
45 mins
Servings: 6 servings
Course: Side Dish
Cuisine: Japanese

Ingredients

  • 50 g dried shredded daikon radish kiriboshi daikon
  • 300 ml cold water for soaking
  • 1 tsp toasted sesame oil
  • 75 g carrot julienned
  • 2 fresh shiitake mushroom julienned
  • 100 g satsumaage fishcake (optional) or 2 sheets aburaage, julienned
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 15 g light brown sugar
  • 1 tsp sake
  • 1 tbsp white sesame seeds optional garnish

Instructions

    Cup of Yum
  1. Place 50 g dried shredded daikon radish in a mixing bowl and cover with cold water. Wash the daikon by rubbing it with your hands and then discard the water. Repeat 3 times in total.
  2. After the third time, pour 300 ml cold water into the bowl and allow the daikon to soak for 20 minutes.
  3. Remove the daikon from the water and keep the left over broth for later.
  4. If the kiriboshi daikon pieces are too long, cut them into thirds.
  5. Heat a large frying pan on medium and add 1 tsp toasted sesame oil. Once hot, add 75 g carrot, 2 fresh shiitake mushroom and 100 g satsumaage fishcake to the pan and stir fry them for 2-3 minutes.
  6. Next, add the diakon to the pan and stir fry for another minute.
  7. Pour in the leftover daikon broth from earlier along with 4 tbsp soy sauce, 4 tbsp mirin and 15 g light brown sugar.
  8. Mix everything together and allow to simmer until the liquid is completely gone.
  9. Once the liquid is gone, add 1 tsp sake and stir fry for 1-2 minutes.
  10. Allow to cool (optional), dish up and sprinkle with 1 tbsp white sesame seeds.
  11. Enjoy!

Notes

  • Leftovers can be stored in the fridge for 4-5 days or frozen for up to 3 weeks. See in post for storing instructions.