Kiriboshi daikon, dried and shredded daikon radish, is a humble yet versatile ingredient in Japanese cuisine. Its unique texture and subtle sweetness lend themselves beautifully to hearty stews and simmered dishes, offering a comforting warmth perfect for chilly evenings. This recipe showcases the simple elegance of a kiriboshi daikon stew, highlighting its naturally sweet and savory flavors with minimal fuss. The addition of easily accessible ingredients elevates this dish to a flavorful and satisfying meal. You'll be surprised at how quickly this comforting dish comes together.
This simmered kiriboshi daikon stew is incredibly easy to make, requiring only a few simple steps and readily available ingredients. From the initial preparation of the daikon to the final simmering, we will guide you through each stage with clear instructions and helpful tips, ensuring a delicious result every time. Let's dive into the step-by-step process and create this wonderfully flavorful Japanese comfort food.
Tools Needed
Ingredients
- Kiriboshi Daikon: 30g
- Fried Tofu
- Carrots: 40g
- Soy Sauce
- Mirin
- Sake
- Sugar
- Dashi
- Salad Oil
- Water
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Rinse the kiriboshi daikon quickly under water and lightly squeeze out excess water. Do not soak.
- Roughly chop the kiriboshi daikon into smaller pieces.
- Peel and thinly slice the carrots, then cut them into thin strips.
- Wipe off excess oil from the fried tofu with paper towels and cut it into thin strips.
Step 2. Sauté and Combine
- Lightly fry the carrots and fried tofu in a pan with medium heat for about a minute, until the carrots are slightly softened.
- Add the kiriboshi daikon to the pan and mix well.
Step 3. Simmer the Stew
- Add water, sake, sugar, and mirin. Mix well and bring to a boil.
- Once boiling, add dashi and soy sauce. Mix well.
- Reduce heat to low, cover the pot (preferably with aluminum foil), and simmer for 10 minutes.
Step 4. Finish and Serve
- After 10 minutes, remove the lid, mix well, and check the seasoning. Most of the broth should be absorbed.
- Serve and enjoy! It tastes even better after cooling slightly.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Don't soak the kiriboshi daikon; rinsing is enough to remove dirt. This preserves the dashi flavor.
- Adding sweetness first before the broth enhances the overall taste.
- Simmering for 10 minutes is a guideline; adjust cooking time based on the desired consistency.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use fresh daikon instead of kiriboshi daikon?
While you can't directly substitute, you can use fresh daikon by thinly slicing it and simmering it for a longer time to achieve a similar soft texture. It will, however, have a slightly different taste and consistency.
2. How can I store leftover kiriboshi daikon stew?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen slightly over time, making it even more delicious the next day!
This simple yet flavorful simmered kiriboshi daikon stew is a perfect example of Japanese culinary efficiency and heartiness. Enjoy this comforting dish as a satisfying meal on its own or as a warming accompaniment to rice. We hope you've enjoyed this recipe and are inspired to try making it yourself!