Simmered Kiriboshi Daikon

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Japanese home food.
It’s mum’s taste, healthy & yummy.

“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.

First, soak them in the water.
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Until it become like this. Then drain.
**Keep the soaked water ==> you can use as Dashi.
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Cut other ingredients.
-Carrot
-Fried tofu
-Shitake mushroom

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Place some oil into the pan and stir Kiriboshi Daikon and vegetables.
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Stir a few minutes, then pour soaked water as Dashi.
If soaked water was not enough, use Katsuo dashi or Kombu dashi.

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Then add some koji seasoning.
Mirin x 2 table spoons
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And soy sauce x 1 – 1.5 table spoons
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Put the drop-lid for simmering.
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Cook it for 10- 15 min.
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Teda~.
This is Japanese home food. Mum’s taste.
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