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Easy, Crunchy Vinegared Kiriboshi Daikon Recipe

Easy, Crunchy Vinegared Kiriboshi Daikon Recipe
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Prepare the ingredients before making Easy, Crunchy Vinegared Kiriboshi Daikon in your home. Then, follow these steps below to serve Easy, Crunchy Vinegared Kiriboshi Daikon for your family or friends.

Ingredients: Easy, Crunchy Vinegared Kiriboshi Daikon

  • 50 grams Kiriboshi daikon
  • 1 Kombu
  • 2 tbsp *Soy sauce
  • 1 tbsp *Sugar
  • 1 tbsp *Sake
  • 3 tbsp *Vinegar
  • 1 *Red chili peppers (optional)

How to Make Easy, Crunchy Vinegared Kiriboshi Daikon

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Easy, Crunchy Vinegared Kiriboshi Daikon in your home by yourself.

    Step 1
  • Soak the kiriboshi daikon in water to rehydrate. Refer to the instructions on the package. *Slightly reduce the soaking time to maintain firmness.
  • Step 2
  • Thinly slice the kombu. (Julienne the kombu leftover from making dashi. If using dried kombu, cut them into slivers with scissors.)
  • Step 3
  • 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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