Simple Way to Prepare Perfect Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, simmered daikon radish, carrot, shiitake mushrooms and aburaage. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook simmered daikon radish, carrot, shiitake mushrooms and aburaage using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage:

1. Make ready 150 grams Daikon radish
2. Prepare 1/2 Carrot
3. Get 3 large Dried shiitake mushrooms
4. Make ready 1 Aburaage
5. Take 2 tbsp ●Soy sauce
6. Get 1 tbsp ●Sugar
7. Make ready 1 tbsp ●Mirin
8. Take 1 tsp ●Dashi stock granules
9. Get 250 ml Water (including the soaking liquid from the shiitake mushrooms)

I often cook this dish, sometimes with fish or beef, but Daikon itself is very nice. Remove from water and set aside. Then peel and cut into halves. Take the corner off from both sides of the daikon.

Instructions to make Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage:

1. Soak the dried shiitake mushrooms for at least 20 minutes in water to rehydrate.
2. Cut the aburaage in half, and then cut into half again diagonally to make triangles. Pour boiling water over them to remove the excess oil.
3. Cut the daikon radish into quarters lengthwise and then slice 1 cm thick. Cut the carrot roughly.
4. Wrap the daikon radish and carrot pieces together in a piece of plastic wrap. Microwave for 5 minutes at 500 W.
5. Cut the stem ends off the rehydrated shiitake mushrooms, and cut the caps in half.
6. Put the soaking liquid and water (250 ml combined) in a pan and heat. When it comes to a boil, put in the daikon radish, carrot, shiitake mushrooms, aburaage and the ● ingredients. Simmer over medium heat.
7. When the cooking liquid has reduced to about 1/4, turn off the heat, transfer to a bowl and serve.

Then peel and cut into halves. Take the corner off from both sides of the daikon. Grill, turning mushrooms often and carrots occasionally,. Heat oil in a medium skillet over medium heat. Inari Age - Cook Aburaage in a dashi-based broth and make Inari Age for Inari Sushi and Kitsune Udon.

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