Here is a quick and easy recipe for a dish made with a special ingredient: “Kiriboshi Daikon”.
If the word Daikon is familiar to you, perhaps Kiriboshi is slightly less so.
In Japanese, Kiriboshi means:
Kiri – 切り= cut
Boshi – ぼし= cut.
Have you guessed what this is about?
Well yes, Daikon cut into thin strips and left to dry in the sun for about 2-3 days. (You can easily make it from fresh daikon or you can find already made in the supermarket usually on the “Washoku” shelves).
Is an excellent technique for preserving this root that is so appreciated and popular in Japanese cuisine, as well as a way to concentrate its umami flavor. It can be added in stews, miso soups, or in 煮物 – Nimono, side dishes where vegetables are usually simmered in dashi, soy sauce, sake, and mirin.
One of these is named after the ingredient of the same name, Kiriboshi Daikon. Here’s the recipe in its Vegan version.
Let’s start washing Kirikoshi daikon in cold water.
Using two different bowls, soak kiriboshi-daikon and dried shiitake mushrooms in water (they should be completely cover) for at least 15 mins.
Cut carrot and aburaage into small pieces (I cut them in strips of the same length). Heat a spoon of oil in the pan and stir fry the daikon, together with the strips of carrot and aburaage.
Add the same water that the Shiitake and Daikon were soaking in (take just 200 cc of it), and cover with the lid. When it starts to simmer, add mirin and soy sauce, and with the lid on, cook until the water is almost gone.
Perfect as a side dish or in Obento!