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Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

It's a quick and easy simmered dish with kiriboshi daikon and tuna.

Ingredients: 4 servings

Kiriboshi daikon - dried shredded daikon radish
40 g
Canned tuna
1 can
Carrot
1/2
Aburaage
2 slices
Water
300 ml
Soy sauce
2 tablespoons
Sugar
2 tablespoons

Steps

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.

Story Behind this Recipe

I created this recipe because I wanted to make a simmered dish with kiriboshi daikon and tuna.