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We hope you got benefit from reading it, now let’s go back to simmered daikon radish, carrot, shiitake mushrooms and aburaage recipe. To make simmered daikon radish, carrot, shiitake mushrooms and aburaage you only need 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage:
- You need 150 grams Daikon radish
- Prepare 1/2 Carrot
- Get 3 large Dried shiitake mushrooms
- You need 1 Aburaage
- You need 2 tbsp ●Soy sauce
- Get 1 tbsp ●Sugar
- Take 1 tbsp ●Mirin
- Get 1 tsp ●Dashi stock granules
- Prepare 250 ml Water (including the soaking liquid from the shiitake mushrooms)
Instructions to make Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage:
- Soak the dried shiitake mushrooms for at least 20 minutes in water to rehydrate.
- Cut the aburaage in half, and then cut into half again diagonally to make triangles. Pour boiling water over them to remove the excess oil.
- Cut the daikon radish into quarters lengthwise and then slice 1 cm thick. Cut the carrot roughly.
- Wrap the daikon radish and carrot pieces together in a piece of plastic wrap. Microwave for 5 minutes at 500 W.
- Cut the stem ends off the rehydrated shiitake mushrooms, and cut the caps in half.
- Put the soaking liquid and water (250 ml combined) in a pan and heat. When it comes to a boil, put in the daikon radish, carrot, shiitake mushrooms, aburaage and the ● ingredients. Simmer over medium heat.
- When the cooking liquid has reduced to about 1/4, turn off the heat, transfer to a bowl and serve.
Grill, turning mushrooms often and carrots occasionally,. Heat oil in a medium skillet over medium heat. Inari Age - Cook Aburaage in a dashi-based broth and make Inari Age for Inari Sushi and Kitsune Udon. Inari Sushi - Aburaage is first boiled, then simmered in a dashi broth, and then stuffed with vinegared rice to make Inari Sushi. Kitsune Udon - Top the seasoned Aburaage on udon noodle for a simple, hearty soup.
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