Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu
Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, macrobiotic: simmered dried daikon radish and koya tofu. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu is something that I have loved my entire life.

Great recipe for Simple Simmered Koya Dofu (Macrobiotic). I'm a little into macrobiotic cuisine these days. I like to add konnyaku to add volume.

To get started with this particular recipe, we have to first prepare a few components. You can have macrobiotic: simmered dried daikon radish and koya tofu using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu:
  1. Prepare 50 grams Kiriboshi daikon
  2. Prepare 2 blocks Koya dofu
  3. Get 5 cm Kombu (thin type)
  4. Get 1 1/2 tbsp Soy sauce
  5. Prepare 1 tsp Vegetable oil (or sesame oil)

You can prepare ahead of time and serve it chilled, hot, or room temperature. Place over low heat and bring to a simmer. Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu). It is a dynamic side dish for a variety of Japanese meals - served at room temperature, warm, or chilled.

Steps to make Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu:
  1. Rinse the kiriboshi daikon briskly, but don't soak in water. Cut it up roughly. Cut the kombu thinly using kitchen scissors.
  2. Soak the koya tofu in 70°C or so hot water for 30 minutes to rehydrate. Cut into 5 pieces lengthwise, and then slice thinly.
  3. Heat a thick bottom pot. Add the vegetable oil and 1 pinch of salt, and stir fry the kiriboshi daikon. When the kiriboshi daikon is coated with oil, add just enough water to submerge. Add the thinly cut kombu as well. Bring to a boil.
  4. When it comes to a boil, add the soy sauce and koya dofu. Simmer until there's no moisture left in the pan. Keep the pot covered with a lid until there's just a little moisture left.
  5. Take the lid off once there's just a little moisture left in the pan. Be careful not to let it burn. Don't boil off all the moisture, or else the dish will become dried out.

Compressing tofu which is hardened with bittern tightly, and dried after draining hard. Succeeded a traditional way of production for now, it is not used leavening agent such as baking soda. Cracking after soaking domestic soy bean in water, then processing tofu with soy milk which can get by squeezing the fresh soy bean. But freeze-dried tofu attracts me more. Really want to say "Thank you!" to the inventor of it.

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