Simmered Kiriboshi Daikon Recipe

This recipe is my absolute favorite because it’s an umami-packed powerhouse that brings such comforting, home-cooked vibes with its rich, savory flavors. Plus, the way it turns simple ingredients like carrots and fried tofu into a mouthwatering dish makes me feel like a culinary genius every time!

Kiriboshi Daikon, simmered to comfort, is a dish that I love to put together. Dried daikon, cut into strips, when rehydrated, absorb the placenta of the dish—soy sauce, mirin, and sake.

Then come the carrots, julienned with gusto, and the aburaage. Aburaage is fried tofu; tofu is protein; carrots give you a nice crunch; and then there are the daikon, which have no nutritional value whatsoever—unless they are fermented.

But they have other charms: They are an extreme low-calorie food that fills you up.

Ingredients

Daikon, in its dried form, is a delicious ingredient to have on hand.

Like its fresh counterpart, it offers a flavor and texture that is hard to replicate; in this case, a crunchy sweetness.

But dried daikon has a particular wonderfulness that shines through in soups and stews.

Carrot: Adds crunchiness, a natural sweetness, and plenty of beta-carotene.

Soybean pouch: Deliver protein, a pleasant chewiness, and a robust flavor.

Soy sauce contributes umami, the savory profundity that gives culinary work that extra something, and balances saltiness.

Mirin: Sweet rice wine.

At one time, only lower-grade sake was used in cooking; now, mirin is the Japanese cook’s go-to.

Its sweetness is mild compared to the outrageously cloying American “sweet tea” or, heaven help us, honey barbecue sauce.

Adds depth, mild sweetness, and enhances umami: sake.

Umami-rich Dashi Stock: Offers a savory base that’s abundant with the flavors of kelp.

Sweetness is added, and flavors are balanced, by sugar.

Ingredient Quantities

• 40g kiriboshi daikon (dried daikon strips)
• 50g carrot, julienned
• 100g aburaage (fried tofu), julienned
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon sugar
• 250ml dashi stock
• 1 tablespoon vegetable oil

Instructions

1. Wash the kiriboshi daikon in cold water, then soak it in water for about 10 minutes to restore its moisture. Drain and gently squeeze to remove excess water, taking care that the daikon remains moist but not wet.

2. In a medium pot, warm the vegetable oil over medium heat.

3. Place the carrot and aburaage in the pot, and sauté them for a couple of minutes until they start to soften.

4. Put the kiriboshi daikon which has been rehydrated in the pot, and continue to sauté it with the other ingredients for about 2 more minutes.

5. Add the dashi stock and bring to a gentle simmer.

6. To the pot, add the soy sauce, mirin, sake, and sugar, and stir to combine.

7. Reduce the heat and let the mixture bubble gently for around 10-15 minutes, stirring now and then, until the veggies are soft and have taken in most of the moisture.

8. Taste and adjust the seasonings as necessary. Add more soy sauce or sugar as you prefer to make it suit your tastes.

9. Remove from heat and let sit for a few minutes to allow the flavors to meld together.

10. As either a side dish served warm or a dish stored in the refrigerator for a few days—the flavors deepening with each passing hour—it offers a lot.

Equipment Needed

1. Medium pot
2. Measuring spoons
3. Measuring cup
4. Strainer or colander
5. Mixing spoon or spatula
6. Knife
7. Cutting board
8. Bowl for soaking
9. Tongs or chopsticks (optional, for stirring)

FAQ

• Q: What is kiriboshi daikon?A: Daikon radish has been sliced into strips and dried to produce kiriboshi daikon. It is condensed in flavor and chewy in texture.
• Q: How should I prepare kiriboshi daikon before cooking?To prepare kiriboshi daikon, soak it in water for about 10-15 minutes to rehydrate it. Then drain the daikon and squeeze out the excess water before proceeding with the cooking.
• Q: Can I substitute fresh daikon for kiriboshi daikon?You can use fresh daikon as a substitute, but the flavor and texture will not be the same. Use similar quantities and adjust the cooking time as needed.
• Q: What is aburaage and how do I use it in the recipe?To make aburaage, take thin slices of tofu and deep-fry them until golden. Remove the slices from the oil and pour boiling water over the slices to remove the excess oil. Use immediately or refrigerate until needed, slicing it into julienne strips just before frying it up for a dish.
• Q: Do I need to use homemade dashi stock?Although the finest flavor comes from dashi made from scratch, instant dashi granules or dashi stock from the store can be used for their ease.
• Q: Can I add other vegetables to the dish?Yes, other vegetables, such as shiitake mushrooms or green beans, can be added to provide extra flavor and texture. Alter the amounts and adjust the flavor as you like.
• Q: Is this dish served hot or cold?A: Kiriboshi daikon simmered is usually dished up warm or at room temperature, so it is versatile for serving at different occasions.

Substitutions and Variations

Daikon kiriboshi: Substitute with fresh daikon. Cut it into thin strips. Reduce the soaking time slightly. This will alter the flavor and texture, though.
Firm tofu can be used, but it should be pressed to remove excess moisture and then sliced to ensure the desired texture in the final product.
Soy sauce: For a gluten-free substitute, use tamari. Coconut aminos provide a sweeter, less salty alternative.
A combination of 1 tablespoon of sake and 1 teaspoon of sugar for each tablespoon of mirin can be used.
Dashi stock can be replaced with a vegetable stock or light chicken stock, but it will alter the traditional taste.

Pro Tips

1. Optimize Soaking To enhance the flavor absorption, consider soaking the kiriboshi daikon in a mixture of water and a small amount of mirin. This can add a subtle sweetness and depth right from the start.

2. Cut Uniformity Ensure all ingredients, particularly the carrot and aburaage, are julienned to a similar size. This ensures even cooking and a balanced texture when combined with the daikon.

3. Build Layers of Flavor Sauté the carrot and aburaage until slightly caramelized for a deeper flavor profile before adding the rehydrated daikon. This adds an umami-rich base to the finished dish.

4. Alcohol Evaporation Allow the sake and mirin to simmer for a few minutes after adding them to the pot, which ensures that the alcohol evaporates and only the rich flavors remain.

5. Flavor Enhancement For an extra depth, you can add a small piece of kombu (dried kelp) to the dashi stock, removing it before serving, to intensify the umami flavors throughout the dish.