Simmered Kiriboshi Daikon and Cabbage

• 35 grams Kiriboshi daikon - dried shredded daikon radish
• 3 slice Bacon
• 1/4 Cabbage
• 1/2 Carrot
• 1 cube Soup stock bouillon cube
• 1 tsp Mirin
• 2 tsp Soy sauce
• 1 tsp Honey
• 2 1/2 cup Water
• 1 Mustard

1. Reconstitute the kiriboshi daikon in water for 10 minutes before straining.
2. Cut the bacon and cabbage into 1 cm cubes.
3. Julienne the carrots.
4. In a pan, add the ingredients from Step 1, the bouillon cube, water, and the ingredients marked with a .
5. When it reaches a boil, cover and simmer on low for about 15 minutes until the broth is absorbed.
6. Done!
7. (For adults, enjoy with mustard.)

daikon radish, bacon, cabbage, carrot, mirin, soy sauce, honey, water, mustard

Taken from cookpad.com/us/recipes/170009-simmered-kiriboshi-daikon-and-cabbage (may not work)