Kiriboshi daikon no nimono（切干大根の煮物）
What the kind of dish is Kiriboshi daikon no nimono ??
kiriboshi daikon = dried Japanese daikon radish
This is a simmered dried daikon radish with a wonderful dashi flavor. It is a standard menu of home cooking. It’s a dish that fits any occasion, whether it’s breakfast or a bento box. The aroma of dashi soup calms people’s minds. It has a very gentle taste.
This dish can be stored in the refrigerator for about a week. Therefore, make a large amount. You can also freeze.
The key to enriching the flavor is to use dried shiitake mushrooms. Make sure to include the dried shiitake mushrooms and the reconstituted juice from the dried shiitake mushrooms in this recipe.
Many recipes do not contain ginger, but I add ginger for my preference.
The spiciness and aroma of ginger will be an accent. Please try it.
About each ingredient
“Dried daikon radish” is made by cutting daikon into thin strips and drying them in the sun. It has been used as a preserved food. Reconstitute with water and use for simmered dishes, pickled dishes, and salads.
”Dried shiitake mushrooms” are a special product of Oita Prefecture. There are also thinly sliced ones, but this recipe uses the one called “Donko”. The flavor is completely different when you use this because you can get a strong and thick soup stock.
”Satsumaage” is molded fish meat paste and fried in oil. Chikuwa, fried tofu, konnyaku, etc. can be substituted.
NUTRITIONFACTS : Simmered Kiriboshi Daikon
Total Nutrition Value
- 415 Calories
- Protein 16.9 g
- Total Fat 6.3 g
- Total Carbohydrates 77.0 g
- Sodium 7.4 g
- Dietary fiber 19.1 g
INGREDIENTS : Simmered Kiriboshi Daikon (8SERVINGS)
- Dried shiitake mushroom 10g
- Dried Japanese radish (kiriboshi daikon) 60g
- Carrot 60g
- Ginger 7g
- Chikuwa (fish cake) 50g
- Sesame oil 5g
- ☆Dashi stock granules 5g
- ☆Dark soy sauce 15g
- ☆Light soy sauce 15g
- ☆sugar 7g
- ☆mirin 15g
- ☆sake 10g
- ☆Shiitake mushroom reconstituted juice 100g
- ☆Dried Japanise radish reconstituted juice 100g
- ★Water 100g
How to make Simmered Kiriboshi Daikon
※Soak the dried shiitake mushrooms in water the day before to rehydrate.
- Remove the dried shiitake mushrooms from the water and cut them into thin strips. Do not discard the water the mushrooms were in!
- Soak the dried Japanese daikon radish in water to rehydrate. The soaking time is about 15 minutes. If the dried radish is placed in water, it will be 4 times the amount.
- Squeeze the dried Japanese daikon radish. Do not throw away the water that the dried Japanese daikon radish was soaked in!
- Slice the carrots and cut them into julienne strips.
- Cut the chikuwa in half lengthwise and cut into 5mm pieces.
- Scrape the skin off the ginger with a spoon and cut it into thin strips.
- Mix the dashi stock granules, dark soy sauce, light soy sauce, sugar, mirin and sake in a bowl.
- Add the shiitake mushroom reconstituted juice, dried Japanise daikon radish reconstituted juice to the bowl.
- Heat sesame oil in a frying pan.
- Stir fry the dried Japanese daikon radish, dried shiitake mushrooms, ginger, carrots and chikuwa.
- Add water to a pot and boil the daikon and carrots until they are soft.
- Add the seasonings and simmer until most of the water has evaporated.
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