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Before you jump to Simmered Daikon & Fried Tofu recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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Obviously, it’s not difficult to begin incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to simmered daikon & fried tofu recipe. You can have simmered daikon & fried tofu using 9 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Simmered Daikon & Fried Tofu:
- Prepare 400 g Daikon *1 medium size
- Get 1 small piece Ginger *sliced into fine strips
- Prepare Water *enough to cover Daikon
- Use 1/2 teaspoon Dashi Powder
- Prepare 1 tablespoon Sugar
- Use 3 tablespoons Soy Sauce
- Take 2 tablespoons Mirin
- Provide 1 teaspoon Sesame Oil
- Take 400 g Fried Tofu *cut into bite-size pieces
Instructions to make Simmered Daikon & Fried Tofu:
- Slice Daikon about 2cm thick. Remove skin and cut them in half if large.
- Place Fried Tofu in a colander and pour over very hot water to remove excess oil. Cut into bite-size pieces if large.
- Place Daikon and Ginger in a saucepan, add Water just enough to cover, and add Dashi Powder. You can use your home-made dashi stock for this.
- Add seasoning ingredients, place Tofu pieces on top, and bring to the boil. Reduce the heat to medium low, cover with lid, and cook for 20 to 30 minutes.
- When Daikon pieces are soft, remove the lid, and cook over medium heat, occasionally tossing, until the liquid is almost gone.
Many Australians don't cook radishes, but they are so beautiful when simmered, stewed or even stir-fried. While I was making Oyakodon recipe, I decided since I had a little daikon in my fridge to make a easy veggie dish…Thus, Simmered Daikon Recipe is born!. It's actually super easy, cheap, and vegans as well as vegetarians alike can also enjoy! It's a wonderful side dish that takes a little while to cook (about an hour to make this recipe), but if you want something that's great at. Braised Japanese daikon radish, known simply in Japanese as " daikon no nimono " is a very common dish that is served in the winter when daikon is typically in the season.
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