How to Reconstitute Kiriboshi-daikon
Kiriboshi-daikon is thinly-sliced, dried daikon radish. By drying it under sunlight, more umami is produced. Simmered kiriboshi-daikon is a classic Japanese home cooking recipe.
Photographed by Takeshi Noguchi
- As desired kiriboshi-daikon
Put the kiriboshi-daikon in a bowl full of water and rinse to remove impurities. Take out small amounts at a time and transfer to a sieve, allowing the impurities to sink to the bottom of the bowl. Rinse the bowl and fill with plenty of water. Soak the kiriboshi-daikon for about 20 minutes (refer to the time stated on the package) to reconstitute. The daikon will be slightly lighter in color and wrinkle-free, and will be four times heavier.
Squeeze tightly with both hands to drain. It's probably best to do this in small amounts, repeating the process 3-4 times. Removing the excess water keeps the daikon from becoming soggy, and will allow it to soak up the seasoning.
Lay the kiriboshi-daikon in front of you and cut into easy-to-eat lengths.
Stir-frying the daikon before simmering will help it absorb even more seasoning or soup. Adding lemon juice or rice vinegar will mask the distinctive smell of dried daikon, and will prevent any unpleasant aftertaste.