Photograph of the finished Kiriboshi daikon no nimono

Japan · Củ cải khô kho đậu phụ chiên

Kiriboshi daikon no nimono

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried radish Dried radish 3.5 oz
  • Photograph of Fried tofu aburaage Fried tofu aburaage 2.8 oz
  • Photograph of Carrot Carrot 4.2 oz
  • Photograph of Dashi broth Dashi broth 2 ½ cups
  • Photograph of Soy sauce Soy sauce 3 ¼ tbsp
  • Photograph of Mirin Mirin 3 ¼ tbsp
  • Photograph of Sugar Sugar 0.8 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp

Method

  1. 1 Soak the dried radish in warm water for 15 minutes until softened, gently squeeze out excess water, and reserve some of the soaking water.
  2. 2 Slice the fried tofu (aburaage) and carrots into long strips.
  3. 3 Sauté the softened radishes with sesame oil for 3 minutes until fragrant.
  4. 4 Add carrots, aburaage, dashi, and the pickling brine, bring to a boil, and skim off the foam.
  5. 5 Add sugar, soy sauce, and mirin, then simmer over low heat for 20 minutes until the liquid has almost completely reduced.

With an appliance

  • Microwave 30 min

    Replace step 5: place the turnips, carrots, and aburaage along with the seasonings in a partially covered bowl and microwave at 800 W for 10 minutes; transfer to a pan and cook for 2 minutes if the liquid hasn't almost completely evaporated.

Start cooking