Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage
Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, simmered kiriboshi daikon, tuna, carrot, and aburaage. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook simmered kiriboshi daikon, tuna, carrot, and aburaage using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:
  1. Get 40 grams Kiriboshi daikon - dried shredded daikon radish
  2. Prepare 1 can Canned tuna
  3. Prepare 1/2 Carrot
  4. Make ready 2 slice Aburaage
  5. Take 300 ml Water
  6. Make ready 2 tbsp Soy sauce
  7. Get 2 tbsp Sugar
Steps to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:
  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.

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