All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kiriboshi-daikon no fukuroni / dried daikon radish in tofu packets

A warm, comforting dish for a chilly day.

(For 4 packets)

40 g dried daikon radish
2 large or 4 small aburaage/usuage thin deep-fried tofu

For prep cooking
200 cc dashi
1 tbsp usukuchi soy sauce

For main cooking
500 cc dashi
1 tbsp sake and mirin in combination
1/2 tbsp brown sugar
1 tbsp regular soy sauce
Salt to taste


Soak dried daikon radish in water for 20-30 minutes.

Drain, and squeeze water.


Prep boil usuage and pat dry with paper towel to get rid of excess oil.


In a pot, put dashi and usukuchi soy sauce (for prep cooking), and hydrated daikon radish, and cook on medium-low heat for 5-10 minutes.


Make packets.

If using small usuage, cut one end.
If using large usuage, cut in half and divide into two.

 Gently open usuage with fingers.


Put cooked daikon radish in each packet.

Close each packet.

First fold both corners of the open end.

Now fold the flat part of the open end, and put a toothpick through the wrapped parts of the folds.


In a pot, put all ingredients (except for salt) for main cooking, and bring to boil.

Place filled packets, pour the remaining liquid from prep cooking, and cook on medium-low heat for 10-15 minutes.

  • Process up to 3 or 8 can be done in advance.
  • To serve with green vegetables, put leafy green vegetables in the broth and cook until the liquid boils. Place green vegetables first in a bowl or deep plate, and lean daikon packets on vegetables to prevent packets lying flat. Pour liquid, and serve.
  • The liquid served in bowl/plate is not to drink. It is to keep food warm and moist.
  • For the sake & mirin in combination for main cooking, use equal parts or 2 parts sake and 1 part mirin.

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