50g kiriboshi-daikon (dried slivered radish)
10 dried shiitake mushrooms "hoshi shiitake"
1 sheet deep-fried thin tofu "abura-age"
sake, soy sauce, sugar
1. Soak kiriboshi-daikon in just enough water to cover till soft (after 30 minutes: expand to 4 or 5 times), cut into 1 inch.
2. Put dried shiitake mushrooms in pan and pour 1 cup water and add a pinch of sugar and heat. Bring to boil and immediately turn off heat and leave for 30 minutes. Squeeze out water and cut off stems. Cut into thin strips. Keep the water used for soaking to be used for soup stock.
3. Pour boiling water over abura-age to remove excess oil. Cut in half lengthwise and cut each piece into 1/2 inch strips.
4. Heat sesame oil in frying pan. Saute kiriboshi-daikon over high heat; add abura-age and dried shiitake mushrooms and saute further. Add 1/2 cup soup stock of dried shiitake mushrooms, 1 tablespoon sake, soy sauce and sugar. Cover with lid and cook until all liquid is absorbed over low heat.