This is a local dish of Fukushima that my mother always makes when the daikon radish is in season.
“Hikina” refers to shredded daikon radishes and carrots, and “Hikinairi” is a salty-sweet stir-fry of these “hikina” and fried tofu.
Besides eating it as a side dish for rice, it is also delicious to eat with mochi.
This time, I used triangle fried tofu from Samegawa Village, Fukushima.
INGREDIENTS: 2 servings
- 1/4 (250g, 9oz) daikon radish
- 40g (1.4oz) carrot
- 1 fried tofu (abura-age)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon vegetable oil
INSTRUCTIONS
STEP
Cut into thin strips
- Cut the daikon radish and carrot into thin strips about 5cm (2inches) long.
- Pour boiling water over both sides of the fried tofu to remove excess oil, drain and cut into thin strips.
STEP
Stir-fry
- Add oil to a frying pan, turn the heat to medium, and stir-fry the daikon radish and carrots. When the daikon radish becomes soft, add the fried tofu and fry.
- Add soy sauce and mirin, and simmer until almost no liquid remains.
