Simmered Kiriboshi Daikon and Cabbage Recipe

Name: Simmered Kiriboshi Daikon and Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 35 grams Kiriboshi daikon - dried shredded daikon radish; 3 slice Bacon; 1/4 Cabbage; 1/2 Carrot; 1 cube Soup stock bouillon cube; 1 tsp Mirin; 2 tsp Soy sauce; 1 tsp Honey; 2 1/2 cup Water; 1 Mustard

Servings: persons

1
Reconstitute the kiriboshi daikon in water for 10 minutes before straining.
2
Cut the bacon and cabbage into 1 cm cubes.
3
Julienne the carrots.
4
In a pan, add the ingredients from Step 1, the bouillon cube, water, and the ingredients marked with a .
5
When it reaches a boil, cover and simmer on low for about 15 minutes until the broth is absorbed.
6
Done!
7
(For adults, enjoy with mustard.)

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 35 grams Kiriboshi daikon - dried shredded daikon radish, 3 slice Bacon, 1/4 Cabbage, 1/2 Carrot, and more.

Yes, Simmered Kiriboshi Daikon and Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Simmered Kiriboshi Daikon and Cabbage

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