Drain the tofu. Cut the Japanese leek into bite-sized pieces.
Grate the white radish.
Put ★ ingredients in a pot and heat it up. And then add Japanese leek, grated radish and tofu while crumbling it with your hands. When they are cooked through, thicken it by adding katakuriko dissolved in water. Done.
Story Behind this Recipe
I saved the tofu right before the eat-by date.
Remove the excess water from grated daikon radish. Add ichimi or shichimi if you like.