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Kiriboshi daikon ｜ Kukipapa Cooking Channel's recipe transcription

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Ingredients

Kiriboshi daikon : 60g
water : 220-270 ml
Carrots : 60g
Fried tofu : 60g (2 sheets)
Sesame oil : 15 ml (1 tbsp)
Sunflower oil : 10 ml (2 tsp)
(A) Mirin : 20-25ml
(A) Soy sauce : 30-35 ml
It's Japanese style : 3g

Time required

20minutes

Procedure

1) Return the dried daikon 00:17
Rinse the dirt from the dried daikon with running water and give it to the colander. Repeat twice.
Soak in water.
2) Prepare 00:51
Cut the fried tofu into small pieces with a width of 3 to 5 mm.
Cut the carrots into small pieces.
Squeeze out the water from the dried daikon radish and cut it into about 3 places.
3) stir fry 01:47
Heat the frying pan over high heat and add sesame oil and sunflower oil.
Add fried tofu and fry, then fry for 1-2 minutes until light brown.
Add carrots and fry, fry for about 2 minutes.
Add dried daikon radish and fry while loosening lightly.
4) Season 02:40
Reduce the heat (A) and add the reconstituted juice of 1 and let it blend into the whole while loosening.
Heat it over high heat to the extent that it does not boil, add Japanese-style soup stock, and let it blend into the whole.
Cover and steam for 2 minutes.
Serve in a bowl.

Point

・ Fry in a large amount of oil and entangle the oil throughout to make it delicious.
・ Salad oil can be used as a substitute for sunflower oil.
・ For deep-fried tofu, choose one that does not require oil-draining because the water from the oil-draining causes oil splashing and does not fry deliciously.
・ Apply the seasoning to the whole as if loosening the radish with a strong heat.
・ Sugar is not used, but if necessary, about 3g may be added.