Re-hydrate the kiriboshi daikon and then thoroughly dry off the excess moisture. Cut a 5 cm piece of konbu into 2-3 mm strips.
Combine the ◯ ingredients.
Mix together the kiriboshi daikon, konbu, chili pepper, and Step 2 ingredients, and it's done! Then just leave it to marinate in the refrigerator for several hours.
Story Behind this Recipe
My mother taught me this recipe. I make this when I get tired of the standard simmered recipe.
Standard Simmered Kiriboshi Daikon: (Recipe ID: 2423138)
You can adjust the level of spiciness by adjusting the amount of ra-yu and chili pepper. It tastes good even after only 30 minutes of marinating, but if you let it sit for a whole day, the flavors will really soak into the ingredients and it will be very delicious. The color will vary depending on the brand of kiriboshi daikon you use.