How to Special Eating on a Dime Homemade Kiriboshi Daikon with Dried Vegetables

Clifford Gray
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How to Special Eating on a Dime Homemade Kiriboshi Daikon with Dried Vegetables
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How to Special Eating on a Dime Homemade Kiriboshi Daikon with Dried Vegetables Delicious, fresh and tasty.

Homemade Kiriboshi Daikon with Dried Vegetables. Kiriboshi Daikon is made by simply drying daikon pieces cut into matchsticks. So the ingredient is just daikon. There is no marinating or seasoning required.

I used that to try making kiriboshi daikon.

They taste delicious if you only cook the daikon so that they are still crunchy.

It is cut (切り), dried (干し) daikon (大根), hence the name.

You can cook Homemade Kiriboshi Daikon with Dried Vegetables using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Homemade Kiriboshi Daikon with Dried Vegetables

  1. Prepare 1/3 of daikon radish Homemade kiriboshi daikon.

  2. You need 1/4 of Carrot.

  3. It’s 1/2 of Aburaage.

  4. It’s 1 tbsp of ★Soy sauce.

  5. You need 1 tbsp of ★Sake.

  6. Prepare 1 tbsp of ★Sugar.

  7. You need 100 ml of Japanese dashi stock.

  8. Prepare 1 of White sesame seeds.

  9. It’s 1 of Sesame oil.

Homemade Kiriboshi Daikon with Dried Vegetables.

I got this idea from a recipe using dried vegetables that I saw in a magazine.

I used that to try making kiriboshi daikon.

They taste delicious if you only cook the daikon so that they are still crunchy.

Homemade Kiriboshi Daikon with Dried Vegetables step by step

  1. Cut the daikon radish and carrot into 5 cm long strips and leave outside for 3 hours. Julienne the aburaage as well..

  2. Once dried, without washing, throw away any bad pieces..

  3. Put sesame oil into a pot and cook the dried vegetables. Add the aburaage and pour in the dashi stock. Add the ★ ingredients and simmer until the liquid evaporates..

  4. Serve on a dish and top with white sesame seeds..

You need to prepare of ★Olive oil.

Recipe: Kiriboshi daikon and baby arugula salad with lemon dressing.

This salad takes advantage of the neutral flavor and chewy-crispy texture of the kiriboshi daikon.

You can keep this marinating in the refrigerator until dinner, then toss together with the arugula leaves.

Basically, Japanese daikon radish is shredded into thin strips and dried in the sun.