Braized Kiriboshi-daikon and dried Shiitake mushroom

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simmer gently
< bowl / Doppoen >

simmer gently

Ingredients

Directions

cut deep-fried tofu
cut deep-fried tofu
  1. Soak kiriboshi-daikon in just enough water to cover till soft (after 30 minutes: expand to 4 or 5 times), cut into 1 inch.
  2. Soak dried shiitake mushrooms. Squeeze out water and cut off stems. Cut into thin strips. Keep the water used for soaking to be used for soup stock.
  3. Pour boiling water over abura-age to remove excess oil. Cut in half lengthwise and cut each piece into 1/2 inch strips.
  4. Heat sesame oil in frying pan. Saute kiriboshi-daikon over high heat; add abura-age and dried shiitake mushrooms and saute further. Add 1/2 cup soup stock of dried shiitake mushrooms, 1 tablespoon sake, soy sauce and sugar. Cover with lid and cook until all liquid is absorbed over low heat.