Kiriboshi Daikon with deep fried Tofu

Daikon, a giant white radish (Raphanus Sativus), is sometimes known under its Indian name, mooli. “Daikon” means great root in Japanese, very appropriate since it is shaped like a large carrot. Daikon’s versatility is endless and it is as good cooked, dried or pickled as it is raw. Here is a Japanese way of making Kiriboshi daikon, a cooked daikon with carrots.

Serves 4 as a side
Preparation time - 20 mins + 30 mins soaking time

Ingredients

• Half a pack of Clearspring Organic Dried Daikon
• 2 tbs Clearspring Toasted Sesame Oil to add depth of flavour
• 2 tbs Clearspring Shoyu Soya Sauce
• Half a carrot, finely sliced
• Deep fried firm tofu (optional)

Method

1. Soak dried daikon for 30 mins in water. Drain off the water and keep to use as a stock.
2. Heat the oil in a pan and add daikon. Gently mix and add carrots. After a few minutes add the drained liquid so the daikon is just submerged.
3. Boil gently for 15 mins, add the shoyu, then continue to boil until most of the liquid has evaporated. Enjoy as a side dish with rice or noodles.