How to Cook Perfect Easy, Crunchy Vinegared Kiriboshi Daikon

Easy, Crunchy Vinegared Kiriboshi Daikon.

Easy, Crunchy Vinegared Kiriboshi Daikon You can cook Easy, Crunchy Vinegared Kiriboshi Daikon using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Easy, Crunchy Vinegared Kiriboshi Daikon

  1. You need 50 grams of Kiriboshi daikon.
  2. It’s 1 of Kombu.
  3. It’s 2 tbsp of *Soy sauce.
  4. It’s 1 tbsp of *Sugar.
  5. It’s 1 tbsp of *Sake.
  6. You need 3 tbsp of *Vinegar.
  7. You need 1 of *Red chili peppers (optional).

Easy, Crunchy Vinegared Kiriboshi Daikon instructions

  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..
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