Nishime (simmered dish) of dried daikon ｜ Our Regional Cuisines

1. Wash dried daikon radish in water and soak in water for about 30 minutes.

2. Put 1 in a pan, add more water, bring to a boil, turn off the heat, and let cool.

3. Use the soaking liquid as soup stock.

4. Sauté the rehydrated daikon radish in oil, add the rehydrated daikon radish juice to the pan and simmer over medium heat with iriko and sake. 5 Add sugar and soy sauce and simmer.

5. Add sugar and soy sauce and simmer until the soup stock is absorbed.

6. [Reference: How to make dried radish]
(1) Peel daikon radish and cut into less than 1 cm round slices.
(2) Make a hole in the center with disposable chopsticks and thread strings alternately.
(3) Hang them in a well-ventilated place to dry for about 3 weeks.
(4) Boil water in a pot and place in boiling water for about 5 minutes.
(5) Dry them again in the same place for about 2 weeks. For long-term storage, dry in a heated place.

7. [Reference: How to rehydrate dried radish]
(1) Soak in water for about 30 minutes, put water and dried radish in a pot and heat.
(2) Use the broth as a soup stock.
(3) Stir-fry the rehydrated dried daikon radish in oil, add the rehydration liquid, and simmer with iriko, sake, mirin, and soy sauce.
(4) It can be used in various dishes such as curry and rice, vinegared food, salad, salad dressing, cooked rice, gyoza, egg rolls, etc.