Kenchin Simmered Daikon Radish and Firm Tofu
Kenchin Simmered Daikon Radish and Firm Tofu

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kenchin simmered daikon radish and firm tofu. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Kenchin Simmered Daikon Radish and Firm Tofu is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Kenchin Simmered Daikon Radish and Firm Tofu is something that I’ve loved my entire life.

Great recipe for Kenchin Simmered Daikon Radish and Firm Tofu. Just after I got married, my husband said, "I really feel like eating kenchin! Can you make it?" I didn't know what he was talking about.

To begin with this recipe, we must first prepare a few components. You can cook kenchin simmered daikon radish and firm tofu using 6 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Kenchin Simmered Daikon Radish and Firm Tofu:
  1. Make ready 1/2 Daikon radish
  2. Get 1 block Firm tofu
  3. Make ready 30 shakes Umami seasoning
  4. Prepare 2 1/2 tbsp Usukuchi soy sauce
  5. Get 1/2 tbsp Mirin
  6. Get 2 tbsp Vegetable oil

Many Australians don't cook radishes, but they are so beautiful when simmered, stewed or even stir-fried. Bring the ★ ingredients to a boil in a pot and add the pork, daikon radish and boiled eggs. Bring it to a boil again, and turn down the heat to low. Recipe: Tasty Simmered Chicken Drumettes, Daikon, and Atsuage Tofu.

Instructions to make Kenchin Simmered Daikon Radish and Firm Tofu:
  1. Open the package of tofu, drain the water inside and keep draining it until it's time to use it. Drain any water that collects on it again before using it.
  2. Cut the daikon radish into chunks. My mother-in-law cuts it on the diagonal, using a knife to slice and drop the daikon directly into the pot in Step 7.
  3. Heat a pot and add the vegetable oil. The tofu will splatter when you put it in, so lay the tofu on the lid of the pot and quickly turn it over into the pot. Leave the lid on and brown the tofu.
  4. When it stops spitting, take the lid off, turn over the tofu and brown the other side. Don't worry if it has dark brown bits on it.
  5. When it's browned on both sides, break the tofu up and stir-fry it. The tofu will stick together and form lumps as it heats.
  6. Stir-fry the tofu until it's crumbly, then move it to the side of the pot.
  7. Add in the daikon radish to the other side.
  8. Spoon the tofu on top of the daikon and add the usukuchi soy sauce. Cover and cook over medium heat. Liquid will come out of the tofu and daikon, so you don't need to add water.
  9. When it comes to a boil, stir it all up, cover with a lid again, and simmer over medium-low heat for 10-15 minutes, being careful not to let it burn.
  10. When the radish is cooked, add the mirin, replace the lid and simmer for 10-15 minutes.
  11. How much liquid there is depends on the daikon radish, but this shows just how much liquid came out.
  12. Ready to serve.

Simmered Chicken Drumettes, Daikon, and Atsuage Tofu is probably the favorite food menus that will be sought by a lot of people throughout the internet. It is favoured for delicious moist taste. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking. Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking.

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