Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, simmered kiriboshi daikon, tuna, carrot, and aburaage. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Add the water, soy sauce, and sugar into a pot, and turn on the heat. Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage instructions. Drain the water from the canned tuna. Immerse the aburaage in boiling water and julienne.

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is something which I have loved my whole life.

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

The ingredients needed to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:

1. Get 40 grams Kiriboshi daikon - dried shredded daikon radish
2. Prepare 1 can Canned tuna
3. Take 1/2 Carrot
4. Get 2 slice Aburaage
5. Make ready 300 ml Water
6. Get 2 tbsp Soy sauce
7. Take 2 tbsp Sugar

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. Place Daikon in a large saucepan, add Water just enough to cover, and add Dashi Powder. ② Transfer the kiriboshi daikon and water to a pot, add the carrots and abura-age, and bring to a boil. 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).

Instructions 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.

Place Daikon in a large saucepan, add Water just enough to cover, and add Dashi Powder. ② Transfer the kiriboshi daikon and water to a pot, add the carrots and abura-age, and bring to a boil. 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. daikon radish Homemade kiriboshi daikon • Carrot • Aburaage • ★Soy sauce • ★Sake • ★Sugar • Japanese dashi stock • White sesame seeds cookpad.japan. Great recipe for Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai. I tried combining salty zha cai with my favorite kiriboshi daikon.

So that’s going to wrap it up with this special food simmered kiriboshi daikon, tuna, carrot, and aburaage recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!