Kyoto Cooking Circle monthly recipe
We introduce ‘Kiriboshi-daikon (Dried strips of radish)’ as the most common dried food in Japanese home-style cooking.
Kiriboshi-daikon is the dried and shredded fresh daikon, and it is produced during the cold winter by drying outdoors. Traditionally, its production started in the Edo-era, and it still has made by a traditional process. Nowadays, about 90% of Kiriboshi-daikon, it is produced in Miyazaki-prefecture, Kyushu-direct.
It provides a good supplement from a nutritional point of view, for example:
1. It is rich of fiber,
2. Its amount of calcium is 4 times more than milk (perfect for the bone formation),
3. Its amount of iron is the same as liver (good for avoid anemia).
Also it is very useful and convenient ingredient to cook easily (already shredded), and it is possible conserve it for long time.

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※The recipe as below are come up with by KCC and arranged dishes using Kiriboshi-daikon.

← Arranged Kiriboshi Dishes

Please see the traditional Kiriboshi-daikon recipe,
"Simmered Kiriboshi-daikon", too.
Cream Pasta with Kiriboshi-daikon
Ingredients (2 servings)：
direction
30g Kiriboshi-daikon　and 500cc water
50g bacon, 1/2 onion, 100g mushroom, 1/3 tsp salt
a pinch of pepper, 1 tbsp olive oil
2 tbsp flour, 30g butter, 200cc milk,
2tbs threaded cheese, 50g pasta
Directions:
１．　direction
 Soak Kiriboshi-daikon in 500cc water for 5 minutes until it expands volume (it becomes 4-5 times bigger after that) and becomes soft. Squeeze out the water and cut it in pieces long about 4cm. Save 400cc of the reserved water for later use.　
　　direction　　→　direction
２．　　direction Cut the onion in pieces thick about 5mm. Cut bacon in pieces width about 1cm. Divide the mushroom in small pieces.
３．direction Put 1 tbsp of olive oil in a frying pan, and put it on the stove. When it become hot, add the onion, bacon and mushroom and fry it, adding the correct amount of salt and pepper.
４．direction Add slowly flour and butter, mix well and fry it more and take care to not burn it.
５．Add milk, Kiriboshi-daikon and the saved reserved water (200CC):
　　mix slowly and cook until it coagulates and becomes like a cream.

menu６．Taste it and add salt, if need. Turn off the fire.

７．Add boiled pasta and threaded cheese. Mix all.
Kiriboshi-daikon Salad with yogurt and mayonnaise sauce
Ingredients (2 servings)：
direction
30g Kiriboshi-daikon and 300cc water
2~3 tbsp chopped onion , 2~3 tbsp sweet pickled cucumbers
1/2 canned tuna, white radish [daikon] sprouts
sauce : 3tbsp yogurt, 2~3 tbsp mayonnaise, salt, pepper, lemon juice
Directions:
１．　direction Soak Kiriboshi-daikon in the 300cc water about 5 minutes and cut in pieces long about 4cm.
２．direction Mix with Kiriboshi-daikon, tuna and sauce, already prepared mixing the ingredients for the sauce.
３．　direction Serve it with white radish [daikon] sprouts
Korean-style Kiriboshi-daikon and seaweed soup
Ingredients (4 servings)：
30g Kiriboshi-daikon and 400cc water,　3 tbsp dried wakame 2 tbsp say sauce, salt
1 tbsp sesame oil, 1/2 canned tuna, 　1/2 tbsp roasted white sesame seeds
Directions:
１．　direction Soak kiriboshi-daikon with 400cc water until it expands volume and becomes soft. Squeeze out the water and cut in pieces long about 4cm. Save reserved water for later use.
２．direction Soak wakame in abundant water until expands volume and becomes soft. Cut it in little pieces perfect to be eat.
３．Put sesame oil, wakame and soy sauce in a frying pan and cook it about 2-3 minutes.

４．Add Kiriboshi-daikon and 800 cc water (including saved water), and boil it.

５．Add tuna and the necessary quantity of salt to fix taste.

６．Serve it in bowl and put on the top sesame seeds.
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