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Before you jump to Easy, Crunchy Vinegared Kiriboshi Daikon recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are these days being given more attention than ever before and there are good reasons for doing this. The overall economy is affected by the number of people who are suffering from health problems such as high blood pressure, which is directly linked to poor eating habits. There are more and more efforts to try to get us to lead a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, most people think that it takes too much work to eat healthily and that they will need to drastically change their way of life. It is possible, though, to make a few simple changes that can start to make a positive impact to our day-to-day eating habits.
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All in all, it is easy to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to easy, crunchy vinegared kiriboshi daikon recipe. To make easy, crunchy vinegared kiriboshi daikon you only need 7 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Easy, Crunchy Vinegared Kiriboshi Daikon:
- Take 50 grams Kiriboshi daikon
- Provide 1 Kombu
- Use 2 tbsp ＊Soy sauce
- Provide 1 tbsp ＊Sugar
- Use 1 tbsp ＊Sake
- Prepare 3 tbsp ＊Vinegar
- Get 1 *Red chili peppers (optional)
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.
Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu). It is a dynamic side dish for a variety of Japanese meals - served at room temperature, warm, or chilled. Recipe: Kiriboshi daikon and baby arugula salad with lemon dressing. This salad takes advantage of the neutral flavor and chewy-crispy texture of the kiriboshi daikon. You can keep this marinating in the refrigerator until dinner, then toss together with the arugula leaves.
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