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Before you jump to Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is now a good deal more popular than in the past and rightfully so. There are numerous diseases related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. No matter where you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. It is likely that lots of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make a few simple changes that can start to make a positive impact to our everyday eating habits.
One way to approach this to start seeing some results is to understand that you do not need to alter everything instantly or that you should altogether get rid of certain foods from your diet. Even more crucial than entirely modifying your diet is just substituting healthy eating choices whenever you can. Soon enough, you will likely find that you will eat more and more healthy food as your taste buds get used to the change. As with many other habits, change happens over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.
Obviously, it’s not hard to begin incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to macrobiotic: simmered dried daikon radish and koya tofu recipe. To make macrobiotic: simmered dried daikon radish and koya tofu you only need 5 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu:
- Take 50 grams Kiriboshi daikon
- Provide 2 blocks Koya dofu
- Provide 5 cm Kombu (thin type)
- Get 1 1/2 tbsp Soy sauce
- You need 1 tsp Vegetable oil (or sesame oil)
Steps to make Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu:
- Rinse the kiriboshi daikon briskly, but don't soak in water. Cut it up roughly. Cut the kombu thinly using kitchen scissors.
- Soak the koya tofu in 70°C or so hot water for 30 minutes to rehydrate. Cut into 5 pieces lengthwise, and then slice thinly.
- Heat a thick bottom pot. Add the vegetable oil and 1 pinch of salt, and stir fry the kiriboshi daikon. When the kiriboshi daikon is coated with oil, add just enough water to submerge. Add the thinly cut kombu as well. Bring to a boil.
- When it comes to a boil, add the soy sauce and koya dofu. Simmer until there's no moisture left in the pan. Keep the pot covered with a lid until there's just a little moisture left.
- Take the lid off once there's just a little moisture left in the pan. Be careful not to let it burn. Don't boil off all the moisture, or else the dish will become dried out.
Compressing tofu which is hardened with bittern tightly, and dried after draining hard. Succeeded a traditional way of production for now, it is not used leavening agent such as baking soda. Cracking after soaking domestic soy bean in water, then processing tofu with soy milk which can get by squeezing the fresh soy bean. But freeze-dried tofu attracts me more. Really want to say "Thank you!" to the inventor of it.
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