100g Kiriboshi-Daikon (dried Japanese radish strips)
(A) 2 cups of Dashi (Japanese soup stock)
(A) 3 Tbs. of Sake
(A) 1.5 Tbs. of sugar
(A) 1 Tbs. of Mirin
(A) 4 Tbs. of soy sauce
1. Wash the Kiriboshi-Daikon, then soak in the enough water for 30mins, then drain.
Cut the carrot into thin strips.
2. Place 1Tbs. of vegetable oil in the pan, pan-fry the carrot and Kiriboshi-Daikon for five minutes with midium heat.
3. Add all the (A)s in the pan, simmer for about 30mins with low heat with a lid, or until the liquid is almost gone.
We normally have it with a room temparature, a small portion as a side dish :)
You can keep it at least 3-4 days in the fridge.