Kiriboshi daikon, sun-dried daikon radish, is a humble yet remarkably versatile ingredient in Japanese cuisine. Its unique texture and subtle sweetness lend themselves beautifully to simmered dishes, absorbing the flavors of the broth and other accompanying ingredients. This simple yet deeply satisfying simmer is a staple in many Japanese homes, a comforting and nutritious meal perfect for a chilly evening or a quick weeknight dinner. The earthy sweetness of the daikon pairs wonderfully with the savory depth of soy sauce and the umami richness of dashi, creating a balanced and delicious flavor profile.
This recipe for Kiriboshi Daikon Simmer provides a straightforward guide to achieving this classic Japanese dish in your own kitchen. From preparing the daikon to mastering the perfect simmering technique, we'll walk you through each step of the process, ensuring you create a heartwarming and flavorful meal. Ready to embark on this culinary journey? Let’s dive into the step-by-step instructions!
Tools Needed
- Frying pan
- Kitchen paper
Ingredients
- Kiriboshi daikon: 60g (1 bag)
- Carrots
- Fried tofu
- Japanese-style curry dashi
- Soy sauce
- Vinegar
- Water
- Ginger (optional)
Step-by-Step Instructions
Step 1. Prepare the Kiriboshi Daikon and Vegetables
- Keep the water at room temperature and gently scrub the kiriboshi daikon to remove surface dirt. Discard the water after washing.
- Soak the kiriboshi daikon in room temperature water for 10-15 minutes. It should expand to about four times its original volume.
- Cut the carrots, leaving the skin on. Stack several thin slices and cut into thin strips.
- Squeeze out excess water from the soaked kiriboshi daikon.
- Break the kiriboshi daikon into smaller pieces and cut into bite-sized pieces.
Step 2. Combine Ingredients and Season
- Place the fried tofu on kitchen paper to absorb excess oil.
- In a frying pan (no heat needed yet), combine the kiriboshi daikon, carrots, fried tofu, dashi stock, and seasonings (adjust to taste). Mix well.
- Taste and adjust seasonings as needed (add more soy sauce if necessary).
Step 3. Simmer and Finish
- Simmer until the mixture thickens. Add vinegar at the end.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Soaking in hot water will remove flavor and nutrients.
- Leaving the carrot skin on provides extra nutrients and fiber, and is good for dieting.
- Place cut carrots skin-side down for stability.
- Don't discard the soaking water from the kiriboshi daikon; it's full of flavor and nutrients.
- Adding grated ginger enhances the flavor.
- Adding vinegar at the end improves the taste and helps seal in the flavors; it won't taste sour once cooked.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use other types of daikon radish instead of kiriboshi daikon?
No, kiriboshi daikon's unique dried and shredded texture is crucial to this dish. Fresh daikon will not work the same way.
2. How can I adjust the seasoning to my preference?
Feel free to add more or less soy sauce and mirin to taste. You can also add other seasonings like sake or a pinch of sugar to fine-tune the sweetness and savoriness.
This simple recipe for boiled kiriboshi daikon offers a delicious and satisfying taste of Japan, easily incorporated into your daily meals. The versatility of this dish allows for personal customization, making it a perfect base for experimentation with different flavor combinations. Enjoy the comforting warmth and satisfying flavors of this traditional Japanese home-style staple!