Kiriboshi Daikon and Aburage (Dried Daikon and Fried Bean Curd)

Mrs. Tsuru Higa

• 2 tablespoons shoyu
• 2 aburage, cut into 1/4-inch strips
• 1 cup kiriboshi daikon (tightly packed)
• 1/2 teaspoon salt
• 1 1/2 tablespoons sugar
• 1/2 teaspoon gourmet powder

Servings 4-6

Cook kiriboshi daikon in enough water to cover until tender. Add aburage and cook for 10 minutes. Season with shoyu, salt, sugar and gourmet powder and cook for 10 minutes or until the liquid is almost gone.