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Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, simmered kiriboshi daikon, tuna, carrot, and aburaage. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is something that I have loved my whole life. They are fine and they look fantastic.
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 recipe, we have to prepare a few ingredients. You can cook simmered kiriboshi daikon, tuna, carrot, and aburaage using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:
- Make ready 40 grams Kiriboshi daikon - dried shredded daikon radish
- Take 1 can Canned tuna
- Take 1/2 Carrot
- Prepare 2 slice Aburaage
- Prepare 300 ml Water
- Make ready 2 tbsp Soy sauce
- Make ready 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.
Instructions to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:
- 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.
- Shred the carrot into 3 cm lengths. Immerse the aburaage in boiling water and julienne.
- 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.
- 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.
So that’s going to wrap it up with this special food simmered kiriboshi daikon, tuna, carrot, and aburaage recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
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