大根・人参・油揚げでほっこり味の煮物 
Simmered Daikon, Carrot, and Fried Tofu
Since it's julienned, it cooks quickly. The fried tofu makes the daikon delicious.
Over 2,000 people have made this recipe♪
The origin of this recipe
It's a simple, delicious, and gentle-tasting simmered dish.
We've probably been making it in our family for about 20 years.
Simmered Daikon, Carrot, and Fried Tofu
Since it's julienned, it cooks quickly. The fried tofu makes the daikon delicious.
Over 2,000 people have made this recipe♪
The origin of this recipe
It's a simple, delicious, and gentle-tasting simmered dish.
We've probably been making it in our family for about 20 years.
Cooking Instructions
- 1
Cut the daikon into 1/4-inch thick diagonal slices, then into 1/4-inch wide strips for thick julienne. Having them about 1/4 inch gives a nice texture.
- 2
Julienne the carrot thinner than the daikon, about 1/8 inch thick.
- 3
Cut the fried tofu in half lengthwise, then into 1/4-inch wide strips.
- 4
Cut the pork into 1/4 to 1/2 inch wide strips.
- 5
Heat a pot, add oil, and stir-fry the daikon and carrot over medium heat.
- 6
Once they start to soften, add the fried tofu and pork, and continue stir-frying.
- 7
Add the seasonings from A, cover, reduce the heat slightly, and simmer for 10 minutes. The moisture from the daikon should make it just right.
- 8
Let it cool for a while to allow the flavors to meld for better taste.
※ I also make the dishes by hand♪
- 9
Note added on 2011/10/15
Actually…
There's a quick version too♡
When super busy, I go with this one♪ - 10
If you peel the daikon with a peeler, you can julienne it quickly with a slicer like this♪
Be careful not to hurt yourself.
- 11
Do the same with the carrot.
If you have thick and thin options, use the thin one.
- 12
This version becomes very soft, like dried daikon, and is also delicious.
Both cutting and cooking are quick!
Similar Recipes
-
Simmered Daikon Radish, Tuna and Fried Tofu Simmered Daikon Radish, Tuna and Fried Tofu
This has been a standard dish for my family since my kids were small. I had some daikon leftover from making oden, but this daikon tuna was eaten all up.You can substitute the soy sauce for mentsuyu. Adjust the flavor with sugar since the sweetness differs by brand.You could add chikuwa, or without aburaage. Recipe by Eru912
-
Daikon Radish and Fried Tofu Simmered in White Dashi Daikon Radish and Fried Tofu Simmered in White Dashi
Since daikon radish has a gentle taste when cooked, I simmered it in white dashi with fried tofu, as I thought they would go well together.Cook until the daikon radish becomes very tender ♪Adjust the seasoning to taste. Recipe by voyage -
Simmered Chicken Drumettes, Daikon, and Atsuage Tofu Simmered Chicken Drumettes, Daikon, and Atsuage Tofu
Chicken drumettes are delicious and cheap so I buy them frequently. You can cook chicken drumettes with many different ingredients, however this time I tried making it with daikon and atsuage.If you are using the water leftover from washing rice, you just need enough so that the daikon is submerged.If you don't have leftover rice water, then simply add 1 tablespoon of rice and boil it.When it's simmering, be sure to keep an eye on it, and adjust the heat as necessary.This time I used a medium sized daikon that was about 15cm long. Recipe by Kumahachi -
Steaming Hot Ginger Flavored Simmered Daikon Radish and Atsuage (Thick Fried Tofu) Steaming Hot Ginger Flavored Simmered Daikon Radish and Atsuage (Thick Fried Tofu)
My family loves this daikon radish and atsuage dish! Simply flavored with ginger, it appears regularly on our dinner table.Cook the daikon radish until it is as soft as you like. I cook it until it can be pierced easily with a toothpick. Recipe by Juri- mama -
Stir-fried and Simmered Daikon Radish, Pork, and Atsuage Stir-fried and Simmered Daikon Radish, Pork, and Atsuage
One whole daikon radish is just a little too big to use all at once isn't it?I thought of a simple recipe that can use any leftover daikon radish you have. I think it would also make a great side dish served with drinks.If you simmer the stir-fry for a short amount of time, the vegetables will have a crunchy texture. If you simmer for a long time, the flavors will soak in well. So do whatever you prefer.If you prefer it to be sweeter, you could increase the amount of mirin a little.If you like a rich flavor, try using pork belly. If you're worried about the calories, you could maybe try substituting the atsuage with firm tofu. Make sure to drain the tofu. For 2 servings. Recipe by Chimatsu -
Sweet & Spicy Fried Tofu with Grated Daikon Radish Sauce Sweet & Spicy Fried Tofu with Grated Daikon Radish Sauce
I loved my mum's deep-fried tofu in dashi but deep-frying or making dashi was too much work. I have left out several steps from my mum's original recipe and I arrived at my own recipe. This recipe is now my husband's favorite.I use slightly firm silken tofu. If you don't have any shiso leaves you can use scallions instead. In that case, sprinkling on shichimi chilli mix will enhance the flavor. Recipe by rokuro -
Stir-Fried and Simmered Eggplants, Green Beans and Deep-fried Tofu Stir-Fried and Simmered Eggplants, Green Beans and Deep-fried Tofu
This is a simmered dish that my mother made when I was small. When I was young, I found it less appetizing because the green peas and aburaage were drenched in the color of the eggplants. Now this is the sort of Japanese flavor that makes me homesick when I am overseas. I tried to reproduce this nostalgic dish by asking my mother for instructions.1. Make sure to chop the eggplants into large pieces. They break apart and dissolve if they are too small.2. Stir-fry the green beans first so that the eggplants don't soak up too much oil.3. My mother's simmered dishes - like this one - uses high heat and needs to be flavored quickly, so make sure to check the amount of water in the pan occasionally.4. If the flavor is allowed to soak in too long, the color may become less appetizing. Recipe by PARNELL -
Pan-fried Tofu in Dashi Pan-fried Tofu in Dashi
This is a killer recipe, which makes my husband (dislike of tofu) eat tofu, and even request for another. Grated daikon radish is the key to make this dish more fascinating.
-
Simply Simmered Spinach & Fried Tofu Simply Simmered Spinach & Fried Tofu
I made this because I wanted just one more dish. Since it's so easy to make, I recommend giving it a try.Since I like how the flavor permeates the aburaage, I used a full sheet, but half a sheet would also be fine. Recipe by mynameisyuko -
Simmered Pork, Daikon Radish, Konnyaku Noodles, and Atsuage Simmered Pork, Daikon Radish, Konnyaku Noodles, and Atsuage
I wanted to use the daikon that was sitting in my refrigerator.If you have time, marinate the meat with 1/2 tsp of sake and 1/2 tsp of soy sauce. Recipe by Ayumin -
Fried Tofu on Carrot Noodles Fried Tofu on Carrot Noodles
You could probably just look at the picture and do this. Shred your carrots if you don't have a spiralizer.
-
Stewed Sweet Potatoes and Deep-Fried Tofu Stewed Sweet Potatoes and Deep-Fried Tofu
When I added aburaage (deep-fried tofu) to my usual stewed sweet potato recipe (learned from my mom), it tasted so good that it's now a standard dish in our home.The sweet potatoes break apart easily, so while they are simmering, it's best to not to poke them about.If the seasoning is too mild, add soy sauce to taste.After removing the pot from the stove, let it sit a while to allow the flavors to absorb. Recipe by rose12
More Recipes
