Jabara Daikon (Fusakiri Daikon) no Nimono (Simmered Dried Daikon Radish) ｜ Our Regional Cuisines

1. Jabara ("Kirikake", "Fusakiri") Daikon: Remove the leaves and dry them for 4 to 5 days on sunny days until they become limp. Use them after they have softened. Make straight incisions at 3mm intervals up to about 70% depth. Turn it over and place the cut side facing downwards. Make diagonal cuts about 3mm wide, cutting up to about 70% depth.
On sunny days, lay them out to dry. Once they have softened, hang them on a pole, and continue drying, stretching them out as they dry. Finish until they are three times the length of fresh daikon radish.

2. Rehydrate the Shiitake mushrooms in water and soak the "Jabara Daikon" in warm water for 2 to 3 minutes. Then, place them on a cutting board for 2 to 3 minutes.

3. Cut the carrots, green onions, and Shiitake mushrooms into long, thin slices. Pat dry the "Jabara Daikon" and cut into pieces about 1cm thick.

4. In a pot with a small amount of oil, add the "Jabara Daikon", Shiitake mushrooms, and carrots in that order, and stir-fry over medium heat.

5. Once they are well heated, add a small amount of water (or Sake).

6. Once they have softened considerably, add sugar and soy sauce.

7. Add green onions.

8. Beat 2 eggs and add them to the mixture, quickly stirring to combine, and it's ready.