Easiest Way to Prepare Perfect Simmered Kiriboshi Daikon and Cabbage

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, simmered kiriboshi daikon and cabbage. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Simmered Kiriboshi Daikon and Cabbage is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Simmered Kiriboshi Daikon and Cabbage is something that I have loved my entire life.

Simmered Kiriboshi Daikon (Dried Shredded Daikon) is a dish of rehydrated dried daikon strips cooked with carrots and aburaage (thin fried tofu), in a lightly flavoured broth. It is a make-ahead dish and one of the very popular side dishes in Japan. Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu). It is a dynamic side dish for a variety of Japanese meals - served at room temperature, warm, or chilled.

To get started with this particular recipe, we have to prepare a few ingredients. You can have simmered kiriboshi daikon and cabbage using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Simmered Kiriboshi Daikon and Cabbage:

1. Get 35 grams Kiriboshi daikon - dried shredded daikon radish
2. Get 3 slice Bacon
3. Get 1/4 Cabbage
4. Make ready 1/2 Carrot
5. Make ready 1 cube Soup stock bouillon cube
6. Prepare 1 tsp ☆Mirin
7. Make ready 2 tsp ☆Soy sauce
8. Get 1 tsp ☆Honey
9. Make ready 2 1/2 cup Water
10. Take 1 Mustard

The cabbages are sautéed, then simmered with the pork patties in a lightly flavoured sauce until they melt in your mouth. Kiriboshi(Chicken Simmered with White Radish recipe. There were two recipes, "Simmered Kiriboshi Daikon & Pork Belly" and "Simmered Kiriboshi Daikon & Taro Root," so I mixed the two recipes' ingredients together and added my own flavors. Mix ingredients under simmering sauce and place into a medium size pot.

Steps to make Simmered Kiriboshi Daikon and Cabbage:

1. Reconstitute the kiriboshi daikon in water for 10 minutes before straining. Cut the bacon and cabbage into 1 cm cubes. Julienne the carrots.
2. In a pan, add the ingredients from Step 1, the bouillon cube, water, and the ingredients marked with a ☆. When it reaches a boil, cover and simmer on low for about 15 minutes until the broth is absorbed.
3. Done! (For adults, enjoy with mustard.)

There were two recipes, "Simmered Kiriboshi Daikon & Pork Belly" and "Simmered Kiriboshi Daikon & Taro Root," so I mixed the two recipes' ingredients together and added my own flavors. Mix ingredients under simmering sauce and place into a medium size pot. Remove skin and cut them in half if large. Place Daikon in a saucepan, add water just enough to cover and add Dashi Powder. You can use your home-made dashi stock for this.

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