Easy, Crunchy Vinegared Kiriboshi Daikon

1. 1

   Soak the kiriboshi daikon in water to rehydrate.

2. 2

   Refer to the instructions on the package.

3. 3

   *Slightly reduce the soaking time to maintain firmness.

4. 4

   Thinly slice the kombu.

5. 5

   (Julienne the kombu leftover from making dashi.

6. 6

   If using dried kombu, cut them into slivers with scissors.)

7. 7

   Combine the * ingredients in a pot, bring to a boil, then turn off the heat.

8. 8

   Add the kombu and rehydrated kiriboshi daikon and toss it all together.

* Per serving · 4 servings · Values may vary.

No additional tips available.