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 `Simmered Kiriboshi-daikon(dried strips of white radish)`

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Daikon becomes extremely rich in dietary fiber, vitamin and minerals by drying outdoor in the cold winter.

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This is one of the most popular Japanese home-style@dishes (Momfs taste)

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ƒIngredients@(4 servings)„
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  1. 50g of Kiriboshi-daikon (dried strips of white radish),

    2 dried Chinese black mushrooms,

    1 carrot (small size),

    1 Abura-age,

    7cm square Kombu kelp

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NOM's Food Illustrated

  1. 1 tbsp of Dashi-no-moto (Japanese powdered stock),

    2 tbsp each of sugar, Sake and soy sauce, @

    1.5 cups of water (including the saved water)

ƒDirections„

  1. Wash Kiriboshi-daikon and soak in water for 30 minutes and drain.

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  2. Soak the Shiitake in water to soften. Save the water. Cut them into thin strips.

    Cut the Kombu into the same shape with scissors.

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  3. Pour boiled water over the Abura-age.

    Cut it in half lengthwise and then into thin strips. Cut the carrot into matchsticks.

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  4. Put the ingredients of B into a pan and boil. Add all the ingredients of A (No.1`3).

  5. Cook it at high heat until it brings to a boil and simmer at medium heat for 10`15 minutes.