March 26, 2014

Simmered Kiriboshi Daikon/切り干し大根の煮物

The main dish (shusai) of our supper last Monday was store-bought beef korokke (Japanese croquette), except for my wife, who prefers kabocha korokke, and one side dish (fukusai) was Chinese cabbage salad. I thought what I would make for another side dish. I remembered having bought one bag of kiriboshi daikon the day before, so I decided to make simmered kiriboshi daikon.

30 g kiriboshi daikon, rinsed under running water in a sieve
1/2 carrot, cut into julienne
10-20 g(?) pre-sliced dried shiitake, rinsed under running water in sieve
1 abura age, cut in half lengthwise first and then cut into strips

Put all the ingredients in a pot, add enough water to barely cover them, bring to a boil, add 1-2 tsp sugar, simmer for 3 min., add 1 tsp instant dashi and some soy sauce, and simmer for another 3 min.
The total cooking time is about 10 min.

切り干し大根 30 g。ざるに入れ、流水で洗う。
にんじん 1/2本。千切り。
切ってある干しシイタケ 10~20 g。ざるに入れ、流水で洗う。
油揚げ 1枚。まず縦に半分に切ってから細切りにする。

You may have noticed that I didn't reconstitute the kiriboshi daikon or the dried shiitake and I didn't remove excess oil from the abura age. I used to follow these steps, but not any longer. The resultant dish is good enough.

Note that one main dish (shusai) and two side dishes (fukusai), in addition to rice and soup, are common elements of a Japanese meal.


Fräulein Trude said...

This recipe reminds me to dry some daikon strips once again.

Hiroyuki said...

Kiki: Do dry some daikon to make both kiriboshi daikon and wariboshi daikon! They are both very delicious and healthy!