Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, easy, crunchy vinegared kiriboshi daikon. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Easy, Crunchy Vinegared Kiriboshi Daikon is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Easy, Crunchy Vinegared Kiriboshi Daikon is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook easy, crunchy vinegared kiriboshi daikon using 7 ingredients and 3 steps. Here is how you cook it.
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The ingredients needed to make Easy, Crunchy Vinegared Kiriboshi Daikon:
- Prepare 50 grams Kiriboshi daikon
- Take 1 Kombu
- Take 2 tbsp ＊Soy sauce
- Make ready 1 tbsp ＊Sugar
- Make ready 1 tbsp ＊Sake
- Make ready 3 tbsp ＊Vinegar
- Prepare 1 *Red chili peppers (optional)
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Instructions to make Easy, Crunchy Vinegared Kiriboshi Daikon:
- Soak the kiriboshi daikon in water to rehydrate. Refer to the instructions on the package. *Slightly reduce the soaking time to maintain firmness.
- Thinly slice the kombu. (Julienne the kombu leftover from making dashi. If using dried kombu, cut them into slivers with scissors.)
- 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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