Kiriboshi daikon (切り干し大根 / Kiriboshi daikon)……20g
Water (水 / Mizu)……400ml
Carrots (にんじん / Ninjin)……80g
Deep-fried tofu (油揚げ / Abura-age)……1（30g）
Sake (酒/ Sake)……1tbsp
Cane sugar (きび砂糖/ Kibi satō)……1tbsp
Soy sauce (しょうゆ / Shōyu)……1½tbsp
【How to Make】
① Soak the kiriboshi daikon in 400ml of water for at least 10 minutes to let them soften. Julienne the carrots into matchstick-size pieces. Cut the abura-age in half lengthwise and then cut both sides into 5mm (little less than ¼in.) strips.
② Transfer the kiriboshi daikon and water to a pot, add the carrots and abura-age, and bring to a boil. Once the mixture boils, add the sake, cane sugar, and soy sauce, cover the pot and simmer for 7 minutes.
③ Remove the pot lid to let excess water evaporate. Once the water is reduced, turn off the heat, and cover the pot to let the contents cool in their own steam.
Recipe Developed by: Machiko Tateno