Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage
Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, simmered kiriboshi daikon, tuna, carrot, and aburaage. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is something which I’ve loved my entire life. They are fine and they look fantastic.

Immerse the aburaage in boiling water and julienne. Add the water, soy sauce, and sugar into a pot, and turn on the heat. Simmered Kiriboshi Daikon (Dried Shredded Daikon) is a dish of rehydrated dried daikon strips cooked with carrots and aburaage (thin fried tofu), in a lightly flavoured broth.

To begin with this particular recipe, we must prepare a few components. You can cook simmered kiriboshi daikon, tuna, carrot, and aburaage using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:
  1. Get 40 grams Kiriboshi daikon - dried shredded daikon radish
  2. Get 1 can Canned tuna
  3. Take 1/2 Carrot
  4. Prepare 2 slice Aburaage
  5. Make ready 300 ml Water
  6. Get 2 tbsp Soy sauce
  7. Get 2 tbsp Sugar

Place Daikon in a large saucepan, add Water just enough to cover, and add Dashi Powder. You can use your home-made dashi stock for this. Add Sake (Rice Wine) and Sugar, place 'Abura-age' pieces on top, and bring to the boil. Add the fish, cooked daikon and grated ginger.

Steps to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:
  1. Soak the kiriboshi daikon in water for about 10 minutes, and squeeze the water out. Cut into bite-sized lengths. Drain the water from the canned tuna.
  2. Shred the carrot into 3 cm lengths. Immerse the aburaage in boiling water and julienne.
  3. Add the water, soy sauce, and sugar into a pot, and turn on the heat. When the mixture starts to boil, add the tuna, kiriboshi daikon, carrot, and aburaage from Step 1 and Step 2 and simmer.
  4. Turn off the heat when the kiriboshi daikon becomes soft. Serve on a plate and you're done.

Remove skin and cut them in half if large. Comforting Simmered Daikon Radish, Carrot and Aburaage instructions. The texture is better with this thickness. Cook the vegetables in dashi broth and season with soy sauce, sugar, and mirin. Kiriboshi-Daikon & Canned Tuna Salad Recipe.

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