How to Love Appetizing Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

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How to Love Appetizing Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage
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How to Love Appetizing Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage Delicious, fresh and tasty.

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage. 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 dynamic side dish for a variety of Japanese meals - served at room temperature, warm, or chilled.

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.

You can cook Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

  1. You need of Kiriboshi daikon - dried shredded daikon radish.

  2. It’s of Canned tuna.

  3. Prepare of Carrot.

  4. It’s of Aburaage.

  5. Prepare of Water.

  6. It’s of Soy sauce.

  7. You need of Sugar.

I made Simmered Kiriboshi-Daikon (Dried Radish Strips)! [Ingredients] -kiriboshi-daikon (dried radish strips) -aburaage (deep-fried tofu) -carrot -cooking sake -sugar -sweet sake -soy sause -salt.

Add Sake (Rice Wine) and Sugar, place 'Abura-age' pieces on top, and bring to the boil.

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.

The daikon is soft and easy to break with chopsticks.

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage instructions

  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 youre done..

Thinly slice cucumber, and cut carrot into strips..

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.

Dried daikon is extremely healthy, providing a greater.

Buri daikon (ぶり大根) If buri daikon was a person, it would be warm and friendly.

It's best friends are winter and not the white snow that comes with it, but white rice.