I made wari boshi daikon, using one daikon. I first cut the daikon in half crosswise, and then cut each half into long strips of 1 x 1 cm. It took me 4-5 days to dry the daikon completely indoors.
大根を一本使って、割り干し大根を作りました。まず大根を横に半分に切って、それぞれ1 x 1 cmに長く切りました。室内で完全に干すのに４、５日かかりました。
They were 95 g in total.
I made harihari zuke again, using less soy sauce and vinegar this time (75 ml each) and less sugar (about 25 g).
またはりはり漬けを作りました。今回は、しょう油とお酢の量を減らし（各75 ml)、砂糖も減らしました（約25 g）。
Very good! I think I'll dry other daikon, too!
Interesting, is there still some moisture and flexibility left or are the daikon strips crisp dry and firm?
Kiki: Dry and firm, otherwise the daikon will get moldy during storage.
Before making wari boshi daikon, I searched for proper ways to make it.
One site says to cut a daikon into 16-20 strips and dry for 10 days to 2 weeks.
This one says to cut a daikon into 1 x 1 cm strips and dray for 2-3 days.
This one says to cut a daikon into 8 strips.
Note that on all these sites, the daikon strips are dried in different ways.
Thank you so much, Hiroyuki, for this recipe! I will be drying daikon this year too! I love dried food and still haven't tasted dried daikon (it's very expensive while the fresh one is among the cheapest vegetables).
I will try drying it on radiators ;-) Just like I do with the apples and mushrooms. No additional expense!
Sissi: Do make some wari boshi daikon. I hope you like the crunchy texture.
Note that if you cut daikon into thinner strips, you will get kiri boshi daikon rather than wari boshi daikon.
Thank you for the tip!
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