Simmered Daikon & Atsuage Seasoned With Consomme

Name: Simmered Daikon & Atsuage Seasoned With Consomme
Yield: 4 servings
Cuisine: American
Ingredients: 4 slice of 2-3 cm wide daikon slices Daikon radish; 2 slice Silken atsuage; 400 ml Water; 2 packets if cubes, 2 cubes Powdered consomme stock granules; 1 dash Salt and pepper; 1 dash Coarsely ground black pepper

cookpad.japan @cookpad_jp

Every winter we eat a lot of daikon. I eat plenty of daikon with soy sauce so I wanted to make a western-style version.

Be sure to simmer this on medium heat! It's easy and delicious.
By accenting the flavor with the coarsely ground pepper, it goes great with beer. For 4-5 servings. Recipe by Rosemary*

Every winter we eat a lot of daikon. I eat plenty of daikon with soy sauce so I wanted to make a western-style version.

Be sure to simmer this on medium heat! It's easy and delicious.
By accenting the flavor with the coarsely ground pepper, it goes great with beer. For 4-5 servings. Recipe by Rosemary*

cookpad.japan @cookpad_jp

Every winter we eat a lot of daikon. I eat plenty of daikon with soy sauce so I wanted to make a western-style version.

Be sure to simmer this on medium heat! It's easy and delicious.
By accenting the flavor with the coarsely ground pepper, it goes great with beer. For 4-5 servings. Recipe by Rosemary*

Every winter we eat a lot of daikon. I eat plenty of daikon with soy sauce so I wanted to make a western-style version.

Be sure to simmer this on medium heat! It's easy and delicious.
By accenting the flavor with the coarsely ground pepper, it goes great with beer. For 4-5 servings. Recipe by Rosemary*

Saved

Ingredients

4 servings

4 sliceof 2-3 cm wide daikon slices Daikon radish
2 sliceSilken atsuage
400 mlWater
2packets if cubes, 2 cubes Powdered consomme stock granules
1 dashSalt and pepper
1 dashCoarsely ground black pepper

Saved

Steps

1

Cut the daikon into 2-3 cm wide pieces. Peel the skin off.
2

Quarter the daikon rounds. Next, cut the atsuage into same size pieces as the daikon. Round off the edges of the daikon and it will look better when done.
3

Add the daikon and water to a pan and bring to a boil on medium heat.
4

Once the daikon starts to soften, add the atsuage and the consomme. Season with salt and pepper and simmer. Once the daikon has softened, it's ready.
5

Serve up on a plate and season to your liking with the coarsely ground black pepper and dig in.