Lunch · 30 min · japanese

Simmered Kiriboshi Daikon

Dried daikon strips does the heavy lifting here, with carrot rounding it out. A Japanese lunch that takes 30 minutes, start to finish. Each serving lands at 197 calories with 18g of protein, so it eats like a much heavier meal. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 oz Dried daikon strips
• 1 Carrot
• 2 pieces Fried tofu
• 4 Dried shiitake
• 2 cups Dashi
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sugar

Steps

1. Rinse the kiriboshi daikon and soak 15 minutes until pliable; squeeze dry. Soak the shiitake separately and slice, saving the soaking liquid.
2. Julienne the carrot and slice the tofu into strips. Everything should be roughly the same size for even simmering.
3. Simmer the dashi, shiitake liquid, soy, mirin, and sugar; add the daikon, carrot, tofu, and shiitake. Cover with a drop-lid and cook 20 minutes.
4. The dish is done when the daikon has drunk up the broth and turns glossy and sweet.
5. Serve warm or at room temperature. Humble dried daikon, transformed — this is the quiet magic of nimono.

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