Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, simmered daikon & abura-age (fried thin tofu). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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 daikon is served as a side dish and can be enjoyed both hot or cold. It's made of daikon radish that has been peeled and sliced, and then simmered a savory dashi broth for an hour.
Simmered Daikon & Abura-age (Fried Thin Tofu) is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Simmered Daikon & Abura-age (Fried Thin Tofu) is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have simmered daikon & abura-age (fried thin tofu) using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Simmered Daikon & Abura-age (Fried Thin Tofu):
- Make ready 1 medium size Daikon *400 to 500g
- Take Water *enough to cover Daikon
- Prepare 1 teaspoon Dashi Powder
- Take 1 tablespoon Sake (Rice Wine)
- Prepare 2 tablespoons Sugar
- Take 2 tablespoons Soy Sauce
- Take 3 sheets ‘Abura-age’ (Fried This Tofu)
Many Australians don't cook radishes, but they are so beautiful when simmered, stewed or even stir-fried. The daikon radish, simmered with juicy chicken and a touch of citrus yuzu sauce, tastes sweet, light, and refreshing. This dish is not only easy to make but also pack with many health benefits. If you are not able to get daikon or yuzu, I'll show you the perfect substitute to enjoy this dish.
Steps to make Simmered Daikon & Abura-age (Fried Thin Tofu):
- 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.
- 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. Reduce the heat to medium low, cover with lid, and cook for 15 minutes or until Daikon is cooked.
- Remove the lid, add Soy Sauce, and cook over medium heat, occasionally tossing, for 10 minutes or until the sauce thickens.
This dish is not only easy to make but also pack with many health benefits. If you are not able to get daikon or yuzu, I'll show you the perfect substitute to enjoy this dish. I guarantee you this is not a bland dish. 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.
So that’s going to wrap it up for this special food simmered daikon & abura-age (fried thin tofu) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
