RECIPE (December 2022)

Kiriboshi Daikon Spring Rolls

alarm About 20 minute （excluding the time for rehydrating Kiriboshi daikon)

Children love this school lunch item, using Kiriboshi daikon (dried daikon strips) made of off-spec daikon. It provides calcium and iron, which we often lack.

Ingredients

Can of tuna

100g
Grated ginger

2/3 tsp
Kiriboshi daikon

45g
Harusame noodles

15g
Garlic chives

1/3 bunch
Spring roll wrappers

10 sheets
Flour and water paste

As required

Seasonings A

Toasted sesame oil

1 tsp or less
Sugar

1 1/2 tsp
Soy sauce

2 tsp
Sake

2 tsp
Mirin

1 1/2 tsp
Oyster sauce

1 tsp
Ground pepper

As desired

Directions

Rehydrate Kiriboshi daikon in water for 20 minutes. Blanch the harusame noodles. Chop garlic chives into 1.5 cm lengths.
Add sesame oil and Kiriboshi daikon in a frying pan and stir-fry. Add tuna, garlic chives, harusame noodles, and seasoning A and stir-fry briefly.
When the mixture (2) is cooled, divide it into 10 equal portions and roll them up in spring roll wrappers. Seal the end of the rolls with the potato starch paste.
Deep fry the rolls in oil.

Recipe from : Fukuroi School Lunch Center

Ingredients

Directions

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