Kiriboshi daikon is a dish of dried strips of radish. It is sold in packs and normally cooked (usually simmered) as a side dish.
This dish has many variations. Some mix hijiki (a black kind of seaweed) and/or wakame, some mix vermicelli, some mix boiled edamame. It smells very strong that's why I haven't found the drive to actually eat it. But my husband likes this, so I keep on cooking this from time to time-- despite the, uhm excuse me, farty smell.
Soak kiriboshi daikon in water to rehydrate. I like rinsing it before cooking to reduce the smell but I'm not sure if that's how Japanese prepare it.
Cut usuage and carrot into thin strips.
On a small saucepan, mix all the ingredients. I used 1:1:1 mirin, soy sauce and sake but the shiitake dashi pretty much was an estimation of how mushroomy you want it.
Just let it boil for 10-15 minutes to really infuse their tastes.
Serve as side dish. Best with sushi and fried dishes.