Recipe of Award-winning Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

Hello everybody, hope you’re having an incredible 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. For mine, I’m gonna make it a little 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 appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is something that I have loved my whole life. They’re fine 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 particular recipe, we must prepare a few ingredients. You can have 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. Take 40 grams Kiriboshi daikon - dried shredded daikon radish
2. Make ready 1 can Canned tuna
3. Take 1/2 Carrot
4. Get 2 slice Aburaage
5. Get 300 ml Water
6. Make ready 2 tbsp Soy sauce
7. Take 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.

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. Remove skin and cut them in half if large. Comforting Simmered Daikon Radish, Carrot and Aburaage instructions. The texture is better with this thickness.

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