Kiriboshi Daikon Sunomono

The sweet vinegar dressing on this dish reminds me of coleslaw for some reason. Perfect for a hot summer day. 

kiriboshi daikon

carrots, julienned

ham, julienned

1 Tablespoon vinegar

2 teaspoons sugar

1 generous teaspoon soy sauce

Reconstitute the kiriboshi daikon in water for about 10-15 minutes. Not too long or the kiriboshi daikon will be too soft. Combine the vinegar, sugar, and soy sauce in a bowl and stir until the sugar dissolves. Add the kiriboshi daikon, carrots, and ham. Marinate for at least 20 minutes. Serve chilled or at room temperature.

Kiriboshi Daikon and Pork

Some of my favorite Japanese cookbooks are authored by chef Hiromitsu Nozaki of Waketokuyama. He was on NHK's Asaichi, a morning variety program, with some great ideas. This one adds some thinly slicked pork belly to the kiriboshi daikon. What is brilliant is about this is that the pork is so flavorful that there is no need to add dashi.

100 grams kiriboshi daikon
50 grams thinly sliced pork belly
25 grams julienned carrots
1/2 Tablespoon vegetable oil
green part of a leek

Simmering Liquid
75 ml water
15 ml soy sauce
15 ml mirin
1/2 Tablespoon sugar

Reconstitute the kiriboshi daikon in water. Cut into bite-size pieces. Blanch in hot water for one minute and drain in a strainer.

Cut the pork belly into 2 cm slices. Blanch in hot water.

Julienne the carrots.

In a pot saute the kiriboshi daikon in the vegetable oil. Add the Simmering Liquid and the leek (which adds some sweetness to the dish). Simmer until the broth reduces to half. Remove the leek. Add the pork and carrots. Simmer until most of the liquid has dissipated. Allow to cool in the hot pan. (This is when most of the flavors soak into the vegetables.)

Kiriboshi Daikon Furikake

Kiriboshi daikon 切り干し大根  is something I always have in our pantry. Dried strips of daikon can be quickly reconstituted in water and is a simple way to add another vegetable dish to the table. 

However, I get into the routine of always making the same dish time after time. Kiriboshi daikon simmered with some carrots and abura-age (deep-fried tofu) in a sweet soy broth. Sometimes I'll switch out the abura-age for some Satsuma-age (deep-fried fish cakes). Good, but not an exciting change from our old ways.

Today I had just a little bit of kiriboshi daikon left in a packet. I quickly rehydrated it in water, squeezed it of excess water, and cut it into small pieces. In a pan I sauteed it with some sesame oil, toasted sesame seeds, and salt. It was a nice change-up from the typical nimono (simmered dish) we have. I had it as furikake over rice, but will try it next time over a salad.