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Categories:Viewed: 42 - Published at: 9 months ago
Ingredients
- 50 grams Kiriboshi daikon
- 1/2 Carrot
- 130 grams Satsuma-age
- 500 ml Dashi stock
- 3 tbsp Soy sauce
- 3 tbsp Mirin
- 1 Sesame oil (for stir frying)
Method
- Rehydrate the kiriboshi daikon by soaking it in water.
- Put some sesame oil in a pan, add the drained kiriboshi daikon and julienned carrot and stir fry.
- Just stir fry long enough to mix the oil through.
- Add the shredded satsuma-age, dashi stock, soy soy and mirin, and bring to a boil.
- When it comes to a boil, simmer over medium heat until almost all the liquid in the pan is gone.
- Serve.
