Recipe of Tasty Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu

Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a special dish, Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu Recipe. Furofuki Daikon is a simple yet delicious way to enjoy the Japanese Daikon Radish. How to Make AGEDASHI TOFU (Deep Fried Tofu Recipe).

You can cook Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu

1. You need 50 grams of Kiriboshi daikon.
2. Prepare 2 of blocks Koya dofu.
3. You need 5 of cm Kombu (thin type).
4. Take 1 1/2 tbsp of Soy sauce.
5. Prepare 1 tsp of Vegetable oil (or sesame oil).

Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth.Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root.While grated raw daikon is often served as a spicy and pungent garnish to different Japanese.This boiled daikon radish dish is a surprisingly tasty side that requires no oil nor a wok.

Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu instructions

1. Rinse the kiriboshi daikon briskly, but don't soak in water. Cut it up roughly. Cut the kombu thinly using kitchen scissors..
2. 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..
3. 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..
4. 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..
5. 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..

Simmered Daikon (Daikon Fukumeni) is just a daikon cooked in a light soy-based broth.This is one of the simplest looking dishes, yet it is so tasty.Simmered Daikon is a lightly flavoured, simmered dish but the flavour from the broth penetrates even into the centre of the daikon pieces, making the.

It's pure daikon flavor without being bland at all!Today, I want to introduce you to one of my favorite winter vegetables–the brilliant daikon radish, and an extremely easy and delicious recipe that Bill loves.Simmered Kiriboshi Daikon, like many recipes on Just One Cookbook, are commonly cooked dishes in Japanese homes.They might not be the stars on Basically, Japanese daikon radish is shredded into thin strips and dried in the sun.You can purchase a packaged kiriboshi daikon in dried food sections.