Recipe: Tasty Stewed Kabocha and Dried Shredded Daikon

Recipe: Tasty Stewed Kabocha and Dried Shredded Daikon Delicious, fresh and tasty.

Stewed Kabocha and Dried Shredded Daikon. Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu). It is a dynamic side dish for a variety of Japanese meals - served at room temperature, warm, or chilled. Boil Dashi in a pot and put Kabocha in it.

Combine the kombu and dried shiitake in a bowl.

Add the water and let them soak for a few hours to overnight (refrigerate it if soaking for overnight).

If it boils, the vegetables will start to fall apart.

You can have Stewed Kabocha and Dried Shredded Daikon using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Stewed Kabocha and Dried Shredded Daikon

1. Prepare of to 1/8 Kabocha squash.

2. Prepare of Dried shredded daikon.

3. Prepare of Dried shiitake mushrooms.

4. It’s of ◆ Mentsuyu (3x concentrate).

5. Prepare of ◆ Water.

6. Prepare of ◆ Sugar.

7. It’s of ◆ Mirin.

Take the oden off the heat and allow it to cool down to room temperature.

Combine the kombu and dried shiitake in a bowl.

Add the water and let them soak for a few hours to overnight (refrigerate it if soaking for overnight).

Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish.

Stewed Kabocha and Dried Shredded Daikon instructions

1. Remove seeds and pith from kabocha, and cut into 3 cm cubes..

2. Rinse dried daikon and soak in water to reconstitute, squeeze out excess water, then cut into bite-sized pieces..

3. Soak dried shiitake mushrooms and thinly slice..

4. Put ingredients marked with ◆ into a pot, add kabocha skin down, and turn to medium heat with a drop lid made of parchment paper cut into the diameter of the pot (otoshibuta)..

5. Bring to a boil, then reduce to low heat, and simmer for 15 minutes..

6. Remove the lid and test with skewer. The kabocha flesh should be firm and intact. Add ingredients from Step 2 and 3 in between kabocha pieces..

7. Stir the daikon and shiitake occasionally and simmer for 10 minutes. Transfer to serving dish..

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

You can purchase a packaged kiriboshi daikon in dried food sections in a Japanese grocery store - same section as dried shiitake mushrooms and kombu.

White daikon radish is shredded into strips then dried (traditionally in the sun).

Given that Simmered Pumpkin (Kabocha no Nimono) is a long-standing home-cooking dish and also a vegetarian dish, I match it with other long-standing home-cooking dishes which can be vegetarian.

See recipes for Radish Pork Ribs Stew too.. 肉のみじん切りと大根 Beef and Daikon Stew. .