Easy Simmered Atsuage with Grated Daikon Radish

Name: Easy Simmered Atsuage with Grated Daikon Radish
Yield: 2 servings
Cuisine: American
Ingredients: 1 packet Atsuage; 2 cm Daikon radish; 1 Scallions (finely chopped); 150 ml Water; 1 tsp Granulated dashi stock; 1 tbsp ☆ Mirin; 1 tbsp ☆ Soy sauce; 1 Katakuriko slurry

cookpad.japan @cookpad_jp

This is one of my family's favorite dishes to enjoy during the wintertime. I have many variations. Sometimes I add enoki mushrooms or ginger, etc.

I used atsuage that was pre-cut into four pieces.

Use a small saucepan so you can make it quickly with small amounts of seasonings. Recipe by Kyoto no taachan.

This is one of my family's favorite dishes to enjoy during the wintertime. I have many variations. Sometimes I add enoki mushrooms or ginger, etc.

I used atsuage that was pre-cut into four pieces.

Use a small saucepan so you can make it quickly with small amounts of seasonings. Recipe by Kyoto no taachan.

cookpad.japan @cookpad_jp

This is one of my family's favorite dishes to enjoy during the wintertime. I have many variations. Sometimes I add enoki mushrooms or ginger, etc.

I used atsuage that was pre-cut into four pieces.

Use a small saucepan so you can make it quickly with small amounts of seasonings. Recipe by Kyoto no taachan.

This is one of my family's favorite dishes to enjoy during the wintertime. I have many variations. Sometimes I add enoki mushrooms or ginger, etc.

I used atsuage that was pre-cut into four pieces.

Use a small saucepan so you can make it quickly with small amounts of seasonings. Recipe by Kyoto no taachan.

Saved

Ingredients

2 servings

1packet Atsuage
2 cmDaikon radish
1Scallions (finely chopped)
150 mlWater
1 tspGranulated dashi stock
1 tbsp☆ Mirin
1 tbsp☆ Soy sauce
1Katakuriko slurry

Saved

Steps

1

Put the water and dashi stock in a saucepan and bring to the boil.
2

Add the ingredients marked ☆ and the atsuage. Put the lid on and let it simmer for about 3 minutes.
3

Turn off the heat and add the grated daikon radish.
4

Turn the heat on again, turn the atsuage over, and let it simmer for 2 minutes. Add the katakuriko slurry in small batches, and allow the sauce to thicken.
5

Transfer to serving bowls, and top with the chopped scallions to finish.