Dried Japanese Radish

“Kiri boshi daikon” is a dried shredded Japanese radish. I cook with abura-age, carrots, konjac, and shiitake mushrooms but you can make an arrangement. This is a traditional Japanese dish.

Ingredients
Dried Japanese radish　150g
Carrot　　　　　　　　50g
Konjac　　　　　　　　150g
Abura-age　　　　　　　2pcs
Shiitake mushroom　　　4pcs
Dashi soup　　　　　　600㏄
Sugar　　　　　　　　60㏄
Soya-bean sauce　　　50㏄

How to cook
1. Soak dried Japanese radish in a water for 5 minutes. Drain. Don’t squeeze too much.
2. Cut carrot, shiitake mushrooms, and konjac into thin sticks. Soak abura-age in a hot water and then drain. Slice them.
3. Spread oil in a pan and cook dried Japanese radish, carrot, konjac, abura-age, and shiitake mushrooms.
4. Add dashi soup and sugar. Cover the pan and cook for 10 minutes.
5. Add soya-bean sauce and cook until all the soup is gone.