00:00If your soy dish can be prepared in advance last five days and tastes even better cold, you've struck cold.
00:07This simmered kiriboshi daikon does exactly that. Let's unlock the secret.
00:11For a printable version of this recipe, visit my website. Just google kiriboshi daikon statue to find me.
00:17Add 50 grams of dried shredded daikon, what we call kiriboshi daikon, to a bowl and cover it with cold
00:24water.
00:25Massage gently with your hands, then drain. We'll repeat that wash and drain two more times, three in total.
00:33Kiriboshi daikon is simply sun-dried shredded daikon radish.
00:37That drying concentrates sweetness and umami while giving a satisfying springy chew.
00:42It's a classic Japanese pantry hero, widely loved since the Edo period.
00:47After the third rinse, place it in a clean bowl and drop in one dried shitake.
00:52Pour in 300ml of fresh water and let it soak for 20 minutes.
00:58While it rehydrates, julienne 75 grams of carrot and slice two fresh shitake mushrooms.
01:04Match their cross-section to the daikon strands for a better bite and a more unified flavor.
01:10Lift the kiriboshi daikon out of the water and squeeze it firmly.
01:13Keep the soaking liquid. This is a flavorful daikon and shitake stock that we will use later on.
01:19Trim the stem from the rehydrated mushroom and slice it too.
01:24If the daikon strands feel too long, cut them in two thirds.
01:28I'm also using satsumage. It's a fish paste that has been shaped and deep fried, basically a fishcake.
01:34If you're looking for subs, other fishcakes like chikua or kamoboko are great swaps.
01:40Even atsuage tofu or aburage as plant-based options will be okay too.
01:45For the satsumage, pour boiling water over it to rinse off some surface oil.
01:49Then slice it to roughly the same thickness as the shitake.
01:54It's a large pan over medium heat and add one teaspoon of oil.
01:58When it's hot, add a carrot, the shitake, and the rehydrated shitake.
02:03Saute for two to three minutes.
02:07Add a squeezed daikon and 100 grams of satsumage and stir fry for one more minute.
02:15Pour in all the daikon soaking liquid,
02:20plus one tablespoon of sake,
02:22and one and a half tablespoons of light brown sugar.
02:26Stir to dissolve the sugar, then let it simmer at a steady medium low for about five minutes.
02:35When most of the liquid has gone, add three tablespoons of Japanese soy sauce and three tablespoons of mirin,
02:41and simmer again until the liquid is nearly absorbed.
02:45Just the thin glossy sheen left in the pan, that light glaze is the goal.
02:54Time to taste. Try a strand and a carrot.
02:57If you'd like a touch more saltiness, add about one teaspoon of soy sauce at a time, and stir through.
03:06When you're happy with it, drizzle over some toasty sesame oil.
03:10Let it cool. It's lovely warm and cool.
03:12Plate it up, and finish with a sprinkle of white toasty sesame seeds.
03:17And that's our simmered Kiriboshi Daikon.
03:19Strands of daikon with a gentle chew, springy satsumage, and soft shitake.
03:24All glossed in a soy mirin sheen that doesn't shout, just lingers in the most pleasant way.
03:31Want even more delicious recipes? Grab my free cookbook from the link in the description.
03:37Okay, let's go over the ingredients one more time.
03:40And if you're ready to cook, grab the written instructions by clicking the full recipe box
03:44with a picture that's about to pop up on your screen.
03:48Want to learn every detail behind this recipe?
03:50You can find the full version and step-by-step tips on my website.
03:54Just tap the link on the screen.
03:55And for more recipes like this, head to my Japanese side dish playlist coming up next.
04:00Thanks for watching.
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