Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage
Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, simmered kiriboshi daikon, tuna, carrot, and aburaage. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have simmered kiriboshi daikon, tuna, carrot, and aburaage using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:
  1. Get 40 grams Kiriboshi daikon - dried shredded daikon radish
  2. Get 1 can Canned tuna
  3. Get 1/2 Carrot
  4. Prepare 2 slice Aburaage
  5. Prepare 300 ml Water
  6. Prepare 2 tbsp Soy sauce
  7. Make ready 2 tbsp Sugar
Instructions to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:
  1. 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.
  2. Shred the carrot into 3 cm lengths. Immerse the aburaage in boiling water and julienne.
  3. 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.
  4. Turn off the heat when the kiriboshi daikon becomes soft. Serve on a plate and you're done.

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