Kiriboshi Daikon no Nimono
Kiriboshi daikon (切り干し大根) are dried daikon radish strips that have been rehydrated and then used in various dishes. Kiri-boshi daikon, once simmered, has a unique texture that is slightly chewy and tender. It absorbs the rich flavors of the broth and seasonings, making it a flavorful addition to the dish. It is not only delicious but also nutritious. It is low in calories and high in dietary fiber, vitamins, and minerals.
Kiriboshi daikon no Nimono (切り干し大根の煮物) is a staple in Japanese bento boxes, appreciated for its rich flavor, satisfying texture, and ability to enhance the overall balance of the meal. This dish is served as one of the various components in a bento box, often alongside rice, pickles, and other side dishes. It complements the meal with its distinct flavor and texture, and its relatively long shelf life makes it ideal for bento.
Ingredients :
30g Dried daikon radish
20g Carrot
1/2 slice Fried tofu
1 Tbsp Sesame oil
80ml Dashi
1/2 Tbsp Soy sauce
1/2 Tbsp Mirin
1 tsp Sugar
Directions :
1. Pour water and rehydrate the dried daikon radish. Wait for a while.
2. Cut the fried tofu and carrot into small pieces.
3. Pour sesame oil in a pan and add fried tofu and carrot to stir-fry. Then, add daikon radish.
4. Pour leftover daikon radish soup and dashi soup stock in a same pan.
5. Simmer until the liquid gets almost gone.
YUCa’s Tips:
1. Soaking Time: It’s important to properly rehydrate kiri-boshi daikon. Soak it in lukewarm water for about 30 minutes to 1 hour. Be careful not to soak it too long, as it can become overly soft. Following the instructions on the package is also recommended.
2. Drain Well: After soaking, be sure to drain the daikon thoroughly before starting to cook. Excess moisture can affect the flavor and seasoning of the simmered dish.
3. Choosing Ingredients: Adding other ingredients like carrots, shiitake mushrooms, or fried tofu (abura-age) can enrich the flavor of the simmered dish. Additionally, incorporating meat or fish will further enhance the umami and overall depth of the dish.
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Note : This recipe was first submitted in Jul 3, 2021 and resubmitted in Aug 15, 2024 to reflect recipe revisions and additional photos.
