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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, macrobiotic: simmered dried daikon radish and koya tofu. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, 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 nice 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. Simmered Daikon (Daikon Fukumeni) is just a daikon cooked in a light soy-based broth.

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

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

Simmered Kiriboshi Daikon, like many recipes on Just One Cookbook, are commonly cooked dishes in Japanese homes. They might not be the stars on Basically, Japanese daikon radish is shredded into thin strips and dried in the sun. You can purchase a packaged kiriboshi daikon in dried food sections. There's nothing quite like eating simmered daikon radish.

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.

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. To save some time, we'll be using something. Mabo tofu, a tofu and vegetable stew with a gravy sauce, is one of the most popular homecooked dishes in Japan. This recipe, inspired from a dish made by those homecooked meals, is recreated with a healthy touch and will be enjoyed by children and all ages.

So that’s going to wrap it up with this special food macrobiotic: simmered dried daikon radish and koya tofu recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!