Rehydrate the kiriboshi daikon by soaking it in water.
Put some sesame oil in a pan, add the drained kiriboshi daikon and julienned carrot and stir fry. Just stir fry long enough to mix the oil through.
Add the shredded satsuma-age, dashi stock, soy soy and mirin, and bring to a boil.
When it comes to a boil, simmer over medium heat until almost all the liquid in the pan is gone.
Story Behind this Recipe
I love kiriboshi daikon, so I cook with it often. I don't like it when it's sweet, so I don't add sugar. When I get tired of eating it simmered, I make Spicy Marinated Kiriboshi Daikon Recipe ID: 2328056.
Adjust the simmering time by keeping an eye on the liquid in the pan. There should be just a bit left in the bottom.