The recipe was taken from cookpad, a Japanese recipe website. After a while, kiriboshi daikon may change colors to darker brown but that is ok to eat as long as there is no mold.
- 切り干し大根 = Kiriboshi Daikon (Dried daikon) 50g
- Carrots 1/2 medium size
- Cucumber 1/2 medium size
- 早煮昆布 = Hayanie Konbu (Kelp)
- Sesame seeds
- Soy sauce 2tbsp
- White vinegar 2.5tbsp
- Brown sugar 1 1/3tbsp
- Salt a pinch
- Mirin 1tsp
1. Cut Hayanie Konbu into small strips.
2. Combine the sauce ingredients (the last 5 ingredients).
3. Soak Kiriboshi Daikon in water.
4. Julienne carrots and cucumbers. Salt them.
5. When water comes out of carrots and cucumbers and when Kiriboshi daikon is soft enough to eat, drain the water and lightly squeeze them.
6. Combine all ingredients and cool in the fridge.