Simmered Daikon, Carrot & Egg. Here is how you cook it. 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 Daikon is a lightly flavoured, simmered dish but the flavour from the broth penetrates even into the centre of the daikon pieces, making the daikon so tasty.
The daikon is soft and easy to break with chopsticks.
Once you've cut them, place the carrot and daikon pieces in a medium saucepan and just cover with water.
You can have Simmered Daikon, Carrot & Egg using 12 ingredients and 4 steps. Here is how you cook it.
Ingredients of Simmered Daikon, Carrot & Egg
- You need 300-400 g of Daikon.
- It's 1 of large Carrot *about 200g.
- It's 4 of Eggs *softly boiled.
- It's 1 of Spring Onion *finely chopped.
- You need of <Sauce>.
- It's 1 clove of Garlic *grated.
- You need 1 cup of Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder.
- Prepare 1-2 teaspoon of Toban Djan (Chilli Bean Sauce).
- Prepare 1 teaspoon of Sesame Oil.
- You need 2 tablespoons of Soy Sauce.
- It's 2 tablespoons of Mirin.
- You need 1 tablespoon of Sugar.
Place over high heat and bring to a boil. Reduce the heat to medium, cover with an otoshibuta (a wooden one, or just fashion one from aluminum foil -- make sure to pierce the aluminum in a couple of places so steam can escape). Remove skin and cut them in half if large. Place Daikon in a saucepan, add water just enough to cover and add Dashi Powder.
Simmered Daikon, Carrot & Egg step by step
- Cut Daikon and Carrot into chunky pieces. Place in a large saucepan or pot, cover with Water and cook until soft..
- In a bowl, combine all the sauce ingredients..
- When vegetables are soft, drain, add the sauce, and bring to the boil. Add boiled Eggs and cook over medium heat until the sauce is almost gone. You need to gently stir or toss the pieces occasionally, so that they would cook evenly..
- Sprinkle with the finely chopped Spring Onion and serve..
You can use your home-made dashi stock for this. Namasu (なます) is daikon and carrot salad lightly pickled in sweetened vinegar. It's also called Kohaku (red and white) Namasu (紅白なます). Red and white are considered celebratory colors in Japan and these colors are often used in many traditional ceremonies. Simmered Kiriboshi Daikon and Cabbage instructions.
