1. First soak the kiriboshi daikon in water to rehydrate.
Leave it for over 30 minutes in water enough to cover the kiriboshi daikon and
the volume will increase 4 to 5 times. Take the kiriboshi daikon out of the bowl
with your hands and squeeze out excess water.
It is important that you squeeze the kiriboshi daikon hard to remove water,
otherwise you might feel short on the taste when it is simmered.
Cut the carrots into julienne strips of 4 to 5 cm long. Cut the aburaage
into the same size as the carrots. Now the preparation process is complete.
2. Put 1/2 tablespoon of oil in the
pan and add carrots and kiriboshi daikon and stir-fry briefly.
In this process, you are just removing excess water from the kiriboshi daikon
and so you don’t need fry it until it becomes brown.
Move on to the next process after frying for about 2 minutes.
3. Add katsuo dashi,aburaage and the
seasoning in the pan and mix briefly.
* You don’t need to worry about the order of adding the seasoning.
Simmer for 15 to 20 minutes. When the broth is 2/3 gone, the taste should
be just right. Check the taste and if you think it is OK, it’s ready to serve.
* If you want more taste, simmer for another 5 minutes or add more seasoning.
（レシピ・写真： 冨田唯介 英訳： 中西 直）