Recipe: Appetizing Simmered Daikon Radish and Aburaage

Simmered Daikon Radish and Aburaage. 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 Kiriboshi Daikon, like many recipes on Just One Cookbook, are commonly cooked dishes in Japanese homes.

It's a delicate and flavorful side dish. Pobierz to zdjęcie Simmered Daikon Radish teraz. Szukaj więcej w bibliotece wolnych od tantiem zdjęć stockowych iStock, obejmującej zdjęcia Aburaage, które można łatwo i szybko pobrać. You can have Simmered Daikon Radish and Aburaage using 7 ingredients and 2 steps. Here is how you cook that.

Ingredients of Simmered Daikon Radish and Aburaage

1. Prepare 300 grams of Daikon radish.
2. Prepare 3 of Aburaage.
3. Prepare of Soup broth.
4. It's 2 cup of Dashi stock.
5. You need 3 tbsp of Sugar.
6. Prepare 1 1/2 tbsp of each Mirin, soy sauce.
7. You need 1/4 tsp of Salt.

Make an authentic Japanese simmered daikon radish with chicken soboro using our handy recipe. This dashi-broth-infused dish is simple yet elegant Literally meaning "big root," the daikon radish is a popular part of Japanese food culture, and for good reason. Bevel edges of each slice to prevent the edges of the daikon from breaking up while cooking. Cut a shallow cross into one side of each slice to facilitate cooking.

Simmered Daikon Radish and Aburaage step by step

1. Peel the daikon radish and cut into chunks. Cut the aburaage into quarters..
2. Put the daikon radish and aburaage into a pan, and add the simmering sauce. Simmer until the liquid has cooked down to half its original volume..

The combination of rice, daikon (white radish) and aburaage (fried thin tofu) in daikon gohan is just perfect. Rice with White Radish (Daikon Takikomi Gohan) is another mixed rice recipe similar to Shimeji Gohan (Rice with Shimeji Mushrooms) but the soy sauce flavour of the rice is slightly stronger. 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. Today, we're pairing that little magic root with yellowtail and simmering them together.