Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, simmered daikon & abura-age (fried thin tofu). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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 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.
Simmered Daikon & Abura-age (Fried Thin Tofu) is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Simmered Daikon & Abura-age (Fried Thin Tofu) is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook simmered daikon & abura-age (fried thin tofu) using 7 ingredients and 4 steps. Here is how you can achieve it.
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
- Take 1 teaspoon Dashi Powder
- Take 1 tablespoon Sake (Rice Wine)
- Prepare 2 tablespoons Sugar
- Get 2 tablespoons Soy Sauce
- Make ready 3 sheets ‘Abura-age’ (Fried This Tofu)
Pour remaining cooking liquid over daikon. This simmered daikon with soboro is an authentic Japanese recipe that can be integrated into almost any Literally meaning "big root," the daikon radish is a popular part of Japanese food culture, and. Combine sake, mirin, soy, sugar, water, and konbu (if using) in a medium Add daikon slices. Bring to a boil over high heat.
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.
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. If buri daikon was a person, it would be warm and friendly. Trim off the sharp edges to stop them breaking up during cooking. Buri-daikon is a much loved winter dish in Japan.
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