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We hope you got benefit from reading it, now let’s go back to simmered kiriboshi daikon, tuna, carrot, and aburaage recipe. To cook simmered kiriboshi daikon, tuna, carrot, and aburaage you only need 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:
- Provide 40 grams Kiriboshi daikon - dried shredded daikon radish
- Provide 1 can Canned tuna
- Provide 1/2 Carrot
- Prepare 2 slice Aburaage
- You need 300 ml Water
- Provide 2 tbsp Soy sauce
- Take 2 tbsp Sugar
Steps to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:
- 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.
- Shred the carrot into 3 cm lengths. Immerse the aburaage in boiling water and julienne.
- 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.
- Turn off the heat when the kiriboshi daikon becomes soft. Serve on a plate and you're done.
Remove skin and cut them in half if large. Comforting Simmered Daikon Radish, Carrot and Aburaage instructions. The texture is better with this thickness. Cook the vegetables in dashi broth and season with soy sauce, sugar, and mirin. Kiriboshi-Daikon & Canned Tuna Salad Recipe.
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