• Gather all the ingredients.
  
• Quickly rinse 1.4 oz kiriboshi daikon (dried daikon strips) and soak in water for 15–20 minutes.
  
• Measure and set aside ½ cup reserved water from soaking kiriboshi daikon. Drain the kiriboshi daikon and squeeze out the water. Cut into pieces 2–3 inches long.
  
• Boil some water and blanch 1 piece aburaage (deep-fried tofu pouch) for 30 seconds to remove the excess oil. Cut into thin strips.
  
• Peel ⅓ carrot and cut it into julienned strips.
  
• Heat 1 Tbsp neutral oil in a large pot over medium heat. Add the kiriboshi daikon and cook for a few minutes. Then, add the julienned carrot and aburaage strips to the pot and coat with the oil.
  
• Add 1 cup dashi (Japanese soup stock), ½ cup reserved cooking water, 1 Tbsp sake, 2 Tbsp mirin, 2 tsp sugar, and ⅛ tsp Diamond Crystal kosher salt and bring to a boil.
  
• Once boiling, add 2 Tbsp soy sauce.
  
• Place an otoshibuta (drop lid) on top and cook on low heat until the liquid is almost gone, about 15–20 minutes.
  

To Serve and Store

• You can serve Simmered Kiriboshi Daikon hot, warm, at room temperature, or even chilled. Enjoy!

To Store

• Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.