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Kiriboshi Daikon no Nimono (Simmered Dried Daikon)
Serves 2–3 · About 40 min (15 min of this is just soaking in water)
Dried daikon strips soaked back to softness in water, then simmered with carrot and fried tofu in dashi and soy sauce. A side dish you can make ahead.
① Soak the dried daikon→② Cut→③ Stir-fry→④ Add seasonings and simmer→⑤ Turn off the heat and let sit
What to buy
Dry goods
Tofu
Vegetables
Seasonings
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How to make it
1
Soak the dried daikon in water
- Put 30 g dried daikon in a bowl with enough water to cover and rub it by hand to wash. When the water gets cloudy, pour it out. Do this 2 times
- Pour in plenty of fresh water and let sit 15 min
- Squeeze with both hands to squeeze out the water (don't use the soaking water)
How to tell it's doneWhen you bend it with your fingers, it bends softly and doesn't snap.
Be carefulIf you soak it too long, it loses its crunch. Aim for 15 min.
2
Cut
- Spread the dried daikon on a cutting board and cut long pieces to about 5 cm long
- Peel the carrot and cut into thin strips about 4 cm long and 3 mm thick
- Cut the fried tofu in half lengthwise, then into 5 mm wide strips
How to tell it's doneEverything is cut.
3
Stir-fry
- Heat 2 tsp vegetable oil in a pot over medium heat
- Add the carrot and stir-fry 1 minute
- Add the dried daikon and fried tofu, and stir-fry 1 min while loosening them
How to tell it's doneEverything is coated with oil, and the dried daikon looks shiny.
4
Add seasonings and simmer
- Add 250 ml water, 1/2 tsp dashi granules, 1 tbsp sugar and 1 tbsp mirin, and bring to a boil on medium heat
- Add 1 1/2 tbsp soy sauce
- Cut foil into a circle a little smaller than the pot and put it directly on top of the ingredients (a drop lid). Simmer about 15 min on medium-low heat
How to tell it's doneWhen you lift the foil, the liquid has gone down so just a little is left in the bottom of the pot, and the dried daikon has turned light brown.
Be carefulLift the foil 1–2 times partway through to check. If the liquid is almost gone, add 2–3 tbsp water.
5
Turn off the heat and let sit
- Turn off the heat, remove the foil, put the pot lid on and let sit 10 min
- Taste it. If bland, add soy sauce 1/2 tsp at a time and mix
ReadyPut in a bowl. Once cool, put leftovers in a container with a lid in the fridge. Eat within about 2–3 days.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It has no crunch and is mushyIt soaked in water too long in step 1. Next time, aim for 15 min.
It is hard and stiffIt did not soak long enough in step 1. If it snaps when you bend it with your fingers, soak 5 more min.
The flavor is weakIt was not squeezed enough and is watery, or it needs more soy sauce. Add soy sauce 1/2 tsp at a time and stir 1 min on low heat.
The bottom burnedThe liquid was all gone. Don't scrape the burnt parts; move only the top part to a bowl. Next time, check the amount of liquid partway through.
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