How to Refreshing at dinner Easy, Crunchy Vinegared Kiriboshi Daikon

How to Refreshing at dinner Easy, Crunchy Vinegared Kiriboshi Daikon Delicious, fresh and tasty.

Easy, Crunchy Vinegared Kiriboshi Daikon. Great recipe for Easy, Crunchy Vinegared Kiriboshi Daikon. Home-made Kiriboshi Daikon is quite easy to make as long as you have something to dry the daikon strips on. It is much easier to use store-bought kiriboshi daikon if you can buy it.

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You can cook Easy, Crunchy Vinegared Kiriboshi Daikon using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Easy, Crunchy Vinegared Kiriboshi Daikon

1. It’s 50 grams of Kiriboshi daikon.

2. It’s 1 of Kombu.

3. You need 2 tbsp of ＊Soy sauce.

4. It’s 1 tbsp of ＊Sugar.

5. You need 1 tbsp of ＊Sake.

6. Prepare 3 tbsp of ＊Vinegar.

7. It’s 1 of *Red chili peppers (optional).

Daikon - use the freshest produce you can find when preparing pickles and preserves.

The Daikon is a type of radish, and has a delicious crunchy texture.

Rice Wine Vinegar - a delicately flavoured, slightly sweet vinegar, perfect for pickling, especially in Asian preparations.

Water - it is essential to use filtered/un-chlorinated water when pickling or preserving.

Easy, Crunchy Vinegared Kiriboshi Daikon instructions

1. Soak the kiriboshi daikon in water to rehydrate. Refer to the instructions on the package. *Slightly reduce the soaking time to maintain firmness..

2. Thinly slice the kombu. (Julienne the kombu leftover from making dashi. If using dried kombu, cut them into slivers with scissors.).

3. Combine the ＊ ingredients in a pot, bring to a boil, then turn off the heat. Add the kombu and rehydrated kiriboshi daikon and toss it all together..

Now, how to cook Simmered Kiriboshi Daikon.

First, soak them in the water.

Then drain. **Keep the soaked water ==> you can use as Dashi.

Place some oil into the pan and stir Kiriboshi Daikon and vegetables.

Stir a few minutes, then pour soaked water as Dashi.