“Kiriboshi” means, “cut” and “sundry” in Japanese.
When you harvest lots of Daikon in winter,
people cut and dry Daikon. This will be “Kiriboshi Daikon”
It’s a great preserved food!!
Every year, my dad make Kiriboshi daikon by his daikon from his farm.
It is such a peaceful moment to see cut Daikon in the garden.
But of course, you can buy it from Asian grocery store.
Now, how to cook Simmered Kiriboshi Daikon.
Cut other ingredients.
Stir a few minutes, then pour soaked water as Dashi.
If soaked water was not enough, use Katsuo dashi or Kombu dashi.