Kiriboshi Daikon no Nimono

also called 切干大根の煮物 · kiriboshi daikon · kiriboshi daikon · きりぼしだいこん · 切り干し大根 · simmered dried daikon · dried radish strips

The table

The soaking water is not waste: it is sweeter than dashi, which is why there is none in this one.
1 1/2 oz(40 g; dried shredded daikon)kiriboshi daikonsoak 15 min, keep the watersimmer 15 min, until dry
2 cups(475 mL)warm water
1/2(in matchsticks)carrotfry 2 min
1 sheet(doused with boiling water to take the frying oil off, then sliced thin)abura-age
2 tsp(10 mL)toasted sesame oil
2 Tbs(30 mL)soy sauce
1 Tbs(15 mL)mirin
1 Tbs(15 mL)sake
2 tspsugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2soak 15 min, keep the water

3fry 2 min

4simmer 15 min, until dry

goes in with what steps 2 and 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
30 min
Needs you
2 minthe rest you can walk away from
If you get it wrong
Forgiving — left wet it sours on the third day and you smell it before you taste it; cooked properly dry it will do four

  1. soak 15 min, keep the water

    15 minwalk awayfrom the start

  2. fry 2 min

    2 minneeds youfrom the start

  3. simmer 15 min, until dry

    15 minwalk away15 min in

You'll need saucepan

Goes with

See how it is written
>> title: Kiriboshi Daikon no Nimono
>> category: Vegetables & Sides
>> tags: japanese, daikon, dried, abura-age, simmered, make ahead, pantry, vegetarian
>> counters: Japanese Home Cooking
>> aka: 切干大根の煮物, kiriboshi daikon, kiriboshi daikon, きりぼしだいこん, 切り干し大根, simmered dried daikon, dried radish strips
>> pairs-with: gohan, mentsuyu
>> servings: 4
>> time: 35 min
>> slack: forgiving — left wet it sours on the third day and you smell it before you taste it; cooked properly dry it will do four

>> step: The soaking water is not waste: it is sweeter than dashi, which is why there is none in this one.
Pantry to plate.

>> step: soak 15 min, keep the water
Soak @kiriboshi daikon{1 1/2%oz}(40 g; dried shredded daikon) in @warm water{2%cups}(475 mL) ~soak{15%min}, until it has roughly tripled and gone limp.

>> step: fry 2 min
Fry @carrot{1/2}(in matchsticks) and @abura-age{1%sheet}(doused with boiling water to take the frying oil off, then sliced thin) in @toasted sesame oil{2%tsp}(10 mL) in a #saucepan{} ~fry{2%min}.

>> step: simmer 15 min, until dry
Add @&(2)soaked daikon and its water{} to @&(~1)carrot and abura-age{} with @soy sauce{2%Tbs}(30 mL), @mirin{1%Tbs}(15 mL), @sake{1%Tbs}(15 mL) and @sugar{2%tsp}, and ~simmer{15%min} uncovered, until the pan is almost dry and what is left is clinging rather than pooling.