Kiriboshi Daikon
きりぼしだいこん, 切り干し大根
Dried Julienned Radish
One of mum’s home-made cooking items grown-up children would crave after leaving their parents’ house. A nostalgic taste you’d never probably appreciate while you are at your native house. Right, it’s not a super main food or something you’d love to eat tons of, but you can use as an extra plate. So how can you eat? Just crunch like potato chips? Or even pour some Shōyu on it? Well, don’t rush. First of all, soak dried strips in water until they become saturated and then, squeeze the water off. Now you can serve them with Shōyu and vinegar without further cooking to enjoy its chewy resistance. But you can elaborate more. If you stir-fry and boil them with other ingredients such as julienned carrots and Abura Age in a Shōyu and sugar-based broth, here is a lush harmony of the faint sweetness of broth-filled juicy Kiriboshi Daikon and carrots, with the agreeable oiliness of Abura Age.
(Photo: )
A packaged Kiriboshi Daikon product. Also called Sengiri Daikon as written in the package.
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Kiriboshi Daikon cooked with other ingredients.
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A packaged Kiriboshi Daikon product. Also called Sengiri Daikon as written in the package.
Kiriboshi Daikon cooked with other ingredients.
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