Simmered Daikon & Abura-age (Fried Thin Tofu)
Simmered Daikon & Abura-age (Fried Thin Tofu)

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, simmered daikon & abura-age (fried thin tofu). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Simmered Daikon & Abura-age (Fried Thin Tofu) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Simmered Daikon & Abura-age (Fried Thin Tofu) is something which I’ve loved my whole life. They’re fine and they look fantastic.

Furofuki Daikon is a simple yet delicious way to enjoy the Japanese Daikon Radish. There are many variations, but this is the basic recipe for this rustic. Simmered Daikon is a lightly flavoured, simmered dish but the flavour from the broth penetrates even into the centre of the daikon pieces, making the daikon so tasty.

To begin with this recipe, we have to prepare a few components. You can cook simmered daikon & abura-age (fried thin tofu) using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Daikon & Abura-age (Fried Thin Tofu):
  1. Get 1 medium size Daikon *400 to 500g
  2. Take Water *enough to cover Daikon
  3. Make ready 1 teaspoon Dashi Powder
  4. Take 1 tablespoon Sake (Rice Wine)
  5. Take 2 tablespoons Sugar
  6. Take 2 tablespoons Soy Sauce
  7. Prepare 3 sheets ‘Abura-age’ (Fried This Tofu)

Pour remaining cooking liquid over daikon. This simmered daikon with soboro is an authentic Japanese recipe that can be integrated into almost any Literally meaning "big root," the daikon radish is a popular part of Japanese food culture, and. There's nothing quite like eating simmered daikon radish. It's soft and juicy and carries with it all the flavor you could ever want.

Instructions to make Simmered Daikon & Abura-age (Fried Thin Tofu):
  1. Remove skin of Daikon and cut in half or quarters in lengthways. Slice into about 1cm thin pieces. Cut each Abura-age (Fried This Tofu) 2cm in width.
  2. 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.
  3. Add Sake (Rice Wine) and Sugar, place ‘Abura-age’ pieces on top, and bring to the boil. Reduce the heat to medium low, cover with lid, and cook for 15 minutes or until Daikon is cooked.
  4. Remove the lid, add Soy Sauce, and cook over medium heat, occasionally tossing, for 10 minutes or until the sauce thickens.

If buri daikon was a person, it would be warm and friendly. Simmered pork with daikon is one of the greatest dishes in the world. Slow-simmering the slices of daikon—that's Japanese radish—in a soy and mirin-based broth allows the sweet and savory flavors. Trim off the sharp edges to stop them breaking up during cooking. Bring liquid to a simmer and add bok choy and edamame, Cook until bok choy is just wilted but still crunchy and edamame are cooked through but.

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