Step-by-Step Guide to Make Quick Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, simmered kiriboshi daikon, tuna, carrot, and aburaage. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is something that I have loved my whole life. They’re nice and they look wonderful.

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. It is a make-ahead dish and one of the very popular side dishes in Japan.

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

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

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

Comforting Simmered Daikon Radish, Carrot and Aburaage instructions. The texture is better with this thickness. 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.

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. 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. Remove skin and cut them in half if large. Kiriboshi daikon is a Japanese vegetable dish of finely cut and dried (" kiriboshi ") daikon that's reconstituted with in with ingredients such as aburaage (deep-fried and sweetened) tofu and finely sliced carrot, and dressed with a mixture of mirin, sugar, sake, dashi and soy sauce.

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