Silken Tofu Mizore Stew

Name: Silken Tofu Mizore Stew
Yield: 1 serving
Cuisine: American
Ingredients: 1 block Silken tofu; 150 grams Daikon radish; 1 Green onions (chopped); 200 ml Water; 2 and 1/2 tablespoons Mentsuyu (3x concentrate); 3 tbsp Mirin; 1/2 tsp Japanese soup stock (granules)

cookpad.japan @cookpad_jp

I usually prepare a thick broth for silken tofu, and wondered what it would taste like if I made a recipe with a flavoring usually used for "agedashi dofu" (a deep-fried tofu dish). I created my own version of the following recipe: "No Deep-frying! Firm Tofu with a Deep-Fried Flavor",.

Adjust the amount of daikon radish according to your preference.
Also, the bitterness of the daikon radish changes with the season, so adjust the amount to taste.
If you are preparing this for children who don't like grated daikon, divide the broth in Step 2 to make servings without it. Recipe by Hokkori-no

cookpad.japan @cookpad_jp

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Ingredients

1 serving

1 blockSilken tofu
150 gramsDaikon radish
1Green onions (chopped)
For the broth:
200 mlWater
2and 1/2 tablespoons Mentsuyu (3x concentrate)
3 tbspMirin
1/2 tspJapanese soup stock (granules)

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Steps

1

Combine the broth ingredients in a saucepan and heat. Peel and grate the daikon radish. Drain the moisture well.
2

Cut the silken tofu into bite-sized pieces and add to the saucepan from Step 1. Simmer for 2-3 minutes.
3

Add the drained and grated daikon radish to the saucepan and mix gently so as not to break up the tofu. Simmer for a little longer.
4

Transfer the contents of the saucepan to individual bowls and top with chopped green onions.