Simmered Kiriboshi Daikon
I love kiriboshi daikon, so I cook with it often. I don't like it when it's sweet, so I don't add sugar. When I get tired of eating it simmered, I make Spicy Marinated Kiriboshi Daikon.
Adjust the simmering time by keeping an eye on the liquid in the pan. There should be just a bit left in the bottom. Recipe by Mo-ri-zu
Simmered Kiriboshi Daikon
I love kiriboshi daikon, so I cook with it often. I don't like it when it's sweet, so I don't add sugar. When I get tired of eating it simmered, I make Spicy Marinated Kiriboshi Daikon.
Adjust the simmering time by keeping an eye on the liquid in the pan. There should be just a bit left in the bottom. Recipe by Mo-ri-zu
Open in Cookpad AppSteps
- 1
Rehydrate the kiriboshi daikon by soaking it in water.
- 2
Put some sesame oil in a pan, add the drained kiriboshi daikon and julienned carrot and stir fry. Just stir fry long enough to mix the oil through.
- 3
Add the shredded satsuma-age, dashi stock, soy soy and mirin, and bring to a boil.
- 4
When it comes to a boil, simmer over medium heat until almost all the liquid in the pan is gone.
- 5
Serve.
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