Ingredients
Scale
- 50–60g (1 small package) kiriboshi daikon
- 3 cups boiling water (for soaking daikon)
- 1 small carrot, cut into matchsticks
- 6 pieces fresh shiitake mushrooms
- ½ fried tofu cutlet (about 3 ounces)
- 2 Tablespoons neutral oil
Broth:
- 1 ½ cups shiitake/kombu stock or vegetable stock
- ½ cup reserved soaking water
- ¼ cup soy sauce
- 3 Tablespoons mirin
- 1 teaspoon sugar
- 2 Tablespoons sake
Instructions
- Trim the stem from the shiitakes and discard. Slice the shiitakes into thin pieces.
- Put the kiriboshi daikon in a colander and rinse under running water.
- Put the washed daikon into a medium bowl and cover with water. Rehydrate for 20 minutes. (It will quadruple in volume). Save ½ cup of the soaking liquid, and squeeze the water out of the soaked daikon. Cut the daikon into thirds so it is not so long.
- Cut the tofu cutlet in half horizontally into 2 thinner pieces. Then cut it into thin strips.
- Heat oil in a large saucepan over medium high heat. Add carrots, shiitake mushroom, and kiriboshi daikon to the saucepan and sauté for 2-3 minutes.
- Add tofu strips and stir. Add the Broth ingredients to the saucepan, mix and bring it to a boil.
- Reduce the heat to medium, and simmer for about 15-20 minutes, stirring several times until only a small amount of liquid remains. The daikon will have cooked to a toothsome tender texture.
- Serve immediately.
Notes
*This dish is just as good hot, room temperature, or cold from the fridge.