Easy, Crunchy Vinegared Kiriboshi Daikon.
Hey everyone, it's Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, easy, crunchy vinegared kiriboshi daikon. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Easy, Crunchy Vinegared Kiriboshi Daikon is one of the most well liked of current trending meals in the world. It's simple, it is fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look wonderful. Easy, Crunchy Vinegared Kiriboshi Daikon is something that I've loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook easy, crunchy vinegared kiriboshi daikon using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Easy, Crunchy Vinegared Kiriboshi Daikon:
- {Prepare 50 grams of Kiriboshi daikon.
- {Take 1 of Kombu.
- {Take 2 tbsp of ＊Soy sauce.
- {Prepare 1 tbsp of ＊Sugar.
- {Prepare 1 tbsp of ＊Sake.
- {Prepare 3 tbsp of ＊Vinegar.
- {Get 1 of *Red chili peppers (optional).
Steps to make Easy, Crunchy Vinegared Kiriboshi Daikon:
- Soak the kiriboshi daikon in water to rehydrate. Refer to the instructions on the package. *Slightly reduce the soaking time to maintain firmness..
- Thinly slice the kombu. (Julienne the kombu leftover from making dashi. If using dried kombu, cut them into slivers with scissors.).
- 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..
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