Kiriboshi-daikon no nimono (simmered dried shredded daikon radish) ｜ Our Regional Cuisines

1. Rinse the "Kiriboshi Daikon"(=Dried strips of Daikon radish) thoroughly in water, then soak it in plenty of water to rehydrate. Once rehydrated, lift the daikon radish onto a sieve and drain excess water.

2. Julienne carrots to match the form of the rehydrated daikon radish. Cut fried thin tofu in half vertically and then into thin strips of about 1cm. Remove the seeds from the red chili pepper and finely slice it into rings.

3. Combine steps 1 and 2 in a pot and stir-fry them thoroughly with salad oil. Next, add dashi soup, soy sauce, sugar, and mirin, and simmer for about 10 minutes. Once the liquid has reduced, it's ready to serve.