Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu
This is a standard macrobiotic recipe, but it's really popular in our house. The sweetness of the kiriboshi daikon gives the dish a mild flavor. This dish warms the body (according to macrobiotic principles), so it's recommended for people who tend to get chilly or have swelling. You only need a few ingredients, too.
Rinse the kiriboshi daikon briskly, but don't soak in water. Cut it up roughly. Cut the kombu thinly using kitchen scissors.
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.
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.
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.
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.
Story Behind this Recipe
This is a really standard, basic macrobiotic recipe. It's sweet and packed with umami flavors, so everyone in our family loves it.
If you soak the kiriboshi daikon (with the usual method) the umami will run out into the soaking water. It's enough to just rinse it quickly Use firm koya tofu without leavening agents. It will have a lot more umami.