Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

Name: Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage
Yield: 4 servings
Cuisine: American
Ingredients: 40 grams Kiriboshi daikon - dried shredded daikon radish; 1 can Canned tuna; 1/2 Carrot; 2 slice Aburaage; 300 ml Water; 2 tbsp Soy sauce; 2 tbsp Sugar

cookpad.japan @cookpad_jp

I created this recipe because I wanted to make a simmered dish with kiriboshi daikon and tuna.

. Recipe by Hiroken821

I created this recipe because I wanted to make a simmered dish with kiriboshi daikon and tuna.

. Recipe by Hiroken821

cookpad.japan @cookpad_jp

I created this recipe because I wanted to make a simmered dish with kiriboshi daikon and tuna.

. Recipe by Hiroken821

I created this recipe because I wanted to make a simmered dish with kiriboshi daikon and tuna.

. Recipe by Hiroken821

Saved

Ingredients

4 servings

40 gramsKiriboshi daikon - dried shredded daikon radish
1 canCanned tuna
1/2Carrot
2 sliceAburaage
300 mlWater
2 tbspSoy sauce
2 tbspSugar

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Steps

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.