Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, simmered kiriboshi daikon, tuna, carrot, and aburaage. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is something which 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 particular recipe, we must prepare a few components. 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:

1. Prepare 40 grams Kiriboshi daikon - dried shredded daikon radish
2. Get 1 can Canned tuna
3. Take 1/2 Carrot
4. Get 2 slice Aburaage
5. Get 300 ml Water
6. Prepare 2 tbsp Soy sauce
7. Take 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.

Steps to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:

1. 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.
2. Shred the carrot into 3 cm lengths. Immerse the aburaage in boiling water and julienne.
3. 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.
4. 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 is going to wrap this up for this exceptional food simmered kiriboshi daikon, tuna, carrot, and aburaage recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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