Kiriboshi daikon no nimono

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.