Recipe: Tasty Comforting Simmered Daikon Radish, Carrot and Aburaage

Comforting Simmered Daikon Radish, Carrot and Aburaage. Great recipe for Comforting Simmered Daikon Radish, Carrot and Aburaage. This is an easy, delicious and mild simmered dish. When you julienne daikon radish and carrots with a slicer, they tend to become very limp when cooked.

Instructions to make Refreshing Simmered Pork, Daikon Radish, and Carrot: Peel the daikon radish. Cut it in half vertically and then cut it into chunks. Peel the carrot and cut it into chunks. You can have Comforting Simmered Daikon Radish, Carrot and Aburaage using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Comforting Simmered Daikon Radish, Carrot and Aburaage

1. It's 1/2 of Daikon radish.
2. Prepare 1/2 of Carrot.
3. It's 1/2 of Aburaage.
4. You need 80 grams of Pork (sliced or coarsely chopped).
5. You need 1 tbsp of Vegetable oil.
6. You need 2 tbsp of Soy sauce.
7. Prepare 2 tbsp of Sugar.
8. Prepare 2 tbsp of Sake.

Parboil the daikon radish in the microwave. Pour the sesame oil to a deep frying pan and stir-fry the pork. Simmered Kiriboshi Daikon (Shredded Dried Daikon) is a dish of rehydrated dried daikon strips cooked with carrots and aburaage (thin fried tofu) in a lightly flavoured broth. It is a make-ahead dish and one of the very popular side dishes in Japan.

Comforting Simmered Daikon Radish, Carrot and Aburaage instructions

1. Slice the daikon radish diagonally into 5 mm then julienne to 5 mm. The texture is better with this thickness..
2. Julienne the sliced carrot to 3 mm..
3. Cut the aburaage into half, then into 5 mm strips..
4. Cut the pork into 5 mm ~1 cm strips..
5. Heat oil in a pan, stir fry the daikon radish and carrot over medium heat..
6. When they are softened, add aburaage and pork and stir fry further..
7. Add the A seasonings, cover with a lid and turn down the heat. Simmer for 10 minutes and it's done. Some moisture will come out of the daikon radish and it will be nice and tender..
8. It tastes better if you leave it to cool down for a while and the flavors will be absorbed into the ingredients. I made this bowl as well..
9. After you peel the daikon radish, you can shred it with a slicer like this Watch your fingers!.
10. Same for the carrot. If you can choose the thickness with your slicer, shred it on the fine side..
11. They will be very soft but just as tasty, like sliced dried daikon. Cutting and cooking like this is much faster..

Prep Time includes the time to rehydrate kiroboshi daikon. Once dried, without washing, throw away any bad pieces. Put sesame oil into a pot and cook the dried vegetables. Add the aburaage and pour in the dashi stock. Add the ★ ingredients and simmer until the liquid evaporates.