Boil water and blanch the aburaage for 30 seconds to remove the excess oil. Cut into thin strips.
Peel the carrot and cut it into julienned strips.
Heat the oil in a large pot over medium heat. Cook Kiriboshi Daikon for a few minutes, and then add carrot and aburaage to coat with oil.
Add 1 cup dashi, ½ cup reserved cooking water, 1 Tbsp sake, 2 Tbsp mirin, 2 tsp sugar, and kosher ⅛ tsp salt and bring to a boil.
Once boiling, add 2 Tbsp soy sauce.
Put the Otoshibuta (drop lid) and cook on low heat until liquid is almost gone, about 15-20 minutes.
It can be served hot, warm, at room temperature, or even cold. To store, put Kiriboshi Daikon in the airtight container and store in the refrigerator for up to 3 days.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.