Home / Tochigi / Kiriboshidaikonnonimono
Kiriboshidaikonnonimono 切干し大根の煮物
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | 切干し大根の煮物（きりぼしだいこんのにもの） |
| Reading | Kiriboshidaikonnonimono |
| Home area | All Tochigi Prefecture |
| Main ingredients | A large, dry root |
History and Origins
A dish that has been cooked slowly, add flavor to it. Since the winter Tochigi Prefecture is a wind blowing in the air and a sunny day continues for days, dried goods like the dried root and the potato stem have often been made. The cut-and-cut roots are thin, thin, and dry, but they have a lot of fiber, and they have a flavor different from the raw sauce, and they are still eaten in their daily favorite way. At one time, when there were fewer vegetables, such as during winter, they were eaten as a valuable reserve food. The typical cooking method is the stew.
When It Is Eaten
It's a food preserve, and it was supplementing the time when the vegetables were scarce. By the sun's drying, the flavors and nutrients are condensed, the calcium, iron, vitamin B, and so on. As a health food, they are now eaten every season.
How It Is Eaten
I'll cut the skin of a well-washed man with about five millimeters thick and cut it into a round five-millimeter and five-millimeter cube. It's a very rough piece of paper, and it's a very rough piece of paper. It's a very rough spread. It's sunny, and it's very windy and we can dry it for about two weeks and make a lot of dry roots. It's good to store it with a dry medicine in a food storage bag or something. This dry root is returned, add the flavor to the flavor, and slowly add it to the boiling sauce.
Recipe — Serves 4
Ingredients
- 50 g daikon radish
- 50 g carrot
- 3 aburaage (fried tofu pouch)
- 1–2 red chili pepper
- 3 tbsp vegetable oil
- 2 cups dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
Method
- After washing the dried radish, we'll soak it in plenty of water and put it back in. I'm going to do a water cut.
- I will cut the carrots into a thousand slices, cut them in half, and cut them into one-inch slices. The red pepper takes the seeds and cuts them into fine strips.
- Put the two together in a pot and cook well with salad oil. Next, I will cook it for about ten minutes, adding soup, steam, sugar, and garlic. When the juice runs out, it's done.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.