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Easy, Crunchy Vinegared Kiriboshi Daikon

Easy, Crunchy Vinegared Kiriboshi Daikon

Use up the kombu leftover from making dashi. This is such an easy dish! It's a life-saver for busy moms! Whip it up when you need that one extra dish.

Ingredients

Kiriboshi daikon
50 g
Kombu
1 (about 10 cm)
*Soy sauce
2 tablespoons
*Sugar
1 tablespoon
*Sake
1 tablespoon
*Vinegar
3 tablespoons
*Red chili peppers (optional)
to taste

Steps

1. Soak the kiriboshi daikon in water to rehydrate. Refer to the instructions on the package. *Slightly reduce the soaking time to maintain firmness.
2. Thinly slice the kombu. (Julienne the kombu leftover from making dashi. If using dried kombu, cut them into slivers with scissors.)
3. Combine the * ingredients in a pot, bring to a boil, then turn off the heat. Add the kombu and rehydrated kiriboshi daikon and toss it all together.

Story Behind this Recipe

I had this at a friend's house and it was so tasty that I recreated it.