Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu
Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, macrobiotic: simmered dried daikon radish and koya tofu. 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.

Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu is something that I have loved my entire life. They are fine and they look fantastic.

Furofuki Daikon is a simple yet delicious way to enjoy the Japanese Daikon Radish. There are many variations, but this is the basic recipe for this rustic dish. Daikon Radish is so sweet and juicy when in season.

To begin with this recipe, we must prepare a few components. You can have macrobiotic: simmered dried daikon radish and koya tofu using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu:
  1. Get 50 grams Kiriboshi daikon
  2. Prepare 2 blocks Koya dofu
  3. Make ready 5 cm Kombu (thin type)
  4. Take 1 1/2 tbsp Soy sauce
  5. Take 1 tsp Vegetable oil (or sesame oil)

Want an easy Japanese side dish? This daikon nimono may do just that! Daikon nimono translated literally means daikon simmered thing. Simmered Daikon (Daikon Fukumeni) is just a daikon cooked in a light soy-based broth.

Instructions to make Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu:
  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.

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. There's nothing quite like eating simmered daikon radish. It's soft and juicy and carries with it all the flavor you could ever want. Today, we're pairing that little magic root with yellowtail and simmering them together.

So that is going to wrap it up for this exceptional food macrobiotic: simmered dried daikon radish and koya tofu recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!