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Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, kenchin simmered daikon radish and firm tofu. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Kenchin Simmered Daikon Radish and Firm Tofu is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Kenchin Simmered Daikon Radish and Firm Tofu is something which I’ve loved my whole life.
Stir-fry the tofu until it's crumbly, then move it to the side of the pot. Add in the daikon radish to the other side. Spoon the tofu on top of the daikon and add the usukuchi soy sauce. Cover and cook over medium heat.
To get started with this recipe, we have to prepare a few components. You can cook kenchin simmered daikon radish and firm tofu using 6 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Kenchin Simmered Daikon Radish and Firm Tofu:
- Take 1/2 Daikon radish
- Prepare 1 block Firm tofu
- Prepare 30 shakes Umami seasoning
- Get 2 1/2 tbsp Usukuchi soy sauce
- Get 1/2 tbsp Mirin
- Prepare 2 tbsp Vegetable oil
Tear tofu with your fingers and add into the pot (If you are using silken tofu, use a knife to cut and add it right before serving). Place Daikon in a saucepan, add water just enough to cover and add Dashi Powder. You can use your home-made dashi stock for this. Remove skin and cut them in half if large.
Instructions to make Kenchin Simmered Daikon Radish and Firm Tofu:
- Open the package of tofu, drain the water inside and keep draining it until it's time to use it. Drain any water that collects on it again before using it.
- Cut the daikon radish into chunks. My mother-in-law cuts it on the diagonal, using a knife to slice and drop the daikon directly into the pot in Step 7.
- Heat a pot and add the vegetable oil. The tofu will splatter when you put it in, so lay the tofu on the lid of the pot and quickly turn it over into the pot. Leave the lid on and brown the tofu.
- When it stops spitting, take the lid off, turn over the tofu and brown the other side. Don't worry if it has dark brown bits on it.
- When it's browned on both sides, break the tofu up and stir-fry it. The tofu will stick together and form lumps as it heats.
- Stir-fry the tofu until it's crumbly, then move it to the side of the pot.
- Add in the daikon radish to the other side.
- Spoon the tofu on top of the daikon and add the usukuchi soy sauce. Cover and cook over medium heat. Liquid will come out of the tofu and daikon, so you don't need to add water.
- When it comes to a boil, stir it all up, cover with a lid again, and simmer over medium-low heat for 10-15 minutes, being careful not to let it burn.
- When the radish is cooked, add the mirin, replace the lid and simmer for 10-15 minutes.
- How much liquid there is depends on the daikon radish, but this shows just how much liquid came out.
- Ready to serve.
You can use your home-made dashi stock for this. Remove skin and cut them in half if large. Place Daikon in a saucepan, add water just enough to cover and add Dashi Powder. You can use your home-made dashi stock for this. Add the shiitake water, konbu stock and sake to the saucepan, and bring to a boil over medium heat.
So that is going to wrap this up for this exceptional food kenchin simmered daikon radish and firm tofu recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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