Simmered Kiriboshi daikon つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊
Kiriboshi daikon no nimono（切干大根の煮物）
What the kind of dish is Kiriboshi daikon no nimono ??
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 and fried in oil. Chikuwa, fried tofu, konnyaku, etc. can be substituted.
NUTRITIONFACTS of Simmered Kiriboshi daikon
53 kcal Protein 2.0g Fat 0.9g Carb 10.2g Salt Equivalent 0.9g
INGREDIENTS for Simmered Kiriboshi daikon (8SERVINGS)
- dried Japanese radish 60g
- dried shiitake mushroom 10g
- carrot 60g
- deep-fried fish cake (satumaage) 50g
- sesame oil 5g
- ☆shiitake mushroom reconstituted juice 100g
- ☆dried Japanise radish reconstituted juice 100g
- ☆water 100g
- ☆soy sauce 30g
- ☆sugar 7g
- ☆mirin 15g
- ☆sake 10g
- ☆ginger 7g
- ☆dashi stock granules 5g
Simmered Kiriboshi daikon COOKING INSTRUCTIONS
※Soak the dried shiitake mushrooms in water the day before to rehydrate. Dried shiitake mushrooms are used frequently, so I always put a small amount of them in water.
➀Soak the dried Japanese radish in water to rehydrate. If the dried radish is placed in water, it will be 4 times the amount.
②Cut the dried shiitake mushrooms rehydrated the day before.
③Cut carrots and deep-fried fish cake into stripes.
④Stir fry dried Japanese radish, dried shiitake mushrooms, carrots, deep-fried fish cake, quickly with sesame oil.
⑤Add the shiitake mushroom reconstituted juice, dried Japanise radish reconstituted juice, water, soy sauce, sugar, mirin, sake, ginger, and dashi stock granules to the pan.
⑥Boil until it loses water.
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