Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kenchin simmered daikon radish and firm tofu. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Kenchin Simmered Daikon Radish and Firm Tofu is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Kenchin Simmered Daikon Radish and Firm Tofu is something that I’ve loved my whole life. They’re fine and they look fantastic.

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 particular recipe, we must prepare a few ingredients. You can have kenchin simmered daikon radish and firm tofu using 6 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Kenchin Simmered Daikon Radish and Firm Tofu:

1. Take 1/2 Daikon radish
2. Take 1 block Firm tofu
3. Take 30 shakes Umami seasoning
4. Get 2 1/2 tbsp Usukuchi soy sauce
5. Make ready 1/2 tbsp Mirin
6. 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.

Steps to make Kenchin Simmered Daikon Radish and Firm Tofu:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Stir-fry the tofu until it's crumbly, then move it to the side of the pot.
7. Add in the daikon radish to the other side.
8. 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.
9. 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.
10. When the radish is cooked, add the mirin, replace the lid and simmer for 10-15 minutes.
11. How much liquid there is depends on the daikon radish, but this shows just how much liquid came out.
12. 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’s going to wrap it up with this exceptional food kenchin simmered daikon radish and firm tofu recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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