Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu
Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, macrobiotic: simmered dried daikon radish and koya tofu. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu is something that I have loved my entire life. They are nice and they look fantastic.

Furofuki Daikon is a simple yet delicious way to enjoy the Japanese Daikon Radish. There are many variations, but this is the basic recipe for this rustic dish. Simmered Daikon (Daikon Fukumeni) is just a daikon cooked in a light soy-based broth.

To get started with this recipe, we have to prepare a few components. You can have macrobiotic: simmered dried daikon radish and koya tofu using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu:
  1. Get Kiriboshi daikon
  2. Get blocks Koya dofu
  3. Prepare cm Kombu (thin type)
  4. Take Soy sauce
  5. Get Vegetable oil (or sesame oil)

Simmered Kiriboshi Daikon, like many recipes on Just One Cookbook, are commonly cooked dishes in Japanese homes. They might not be the stars on Basically, Japanese daikon radish is shredded into thin strips and dried in the sun. You can purchase a packaged kiriboshi daikon in dried food sections. There's nothing quite like eating simmered daikon radish.

Steps to make Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu:
  1. Rinse the kiriboshi daikon briskly, but don't soak in water. Cut it up roughly. Cut the kombu thinly using kitchen scissors.
  2. Soak the koya tofu in 70°C or so hot water for 30 minutes to rehydrate. Cut into 5 pieces lengthwise, and then slice thinly.
  3. Heat a thick bottom pot. Add the vegetable oil and 1 pinch of salt, and stir fry the kiriboshi daikon. When the kiriboshi daikon is coated with oil, add just enough water to submerge. Add the thinly cut kombu as well. Bring to a boil.
  4. When it comes to a boil, add the soy sauce and koya dofu. Simmer until there's no moisture left in the pan. Keep the pot covered with a lid until there's just a little moisture left.
  5. Take the lid off once there's just a little moisture left in the pan. Be careful not to let it burn. Don't boil off all the moisture, or else the dish will become dried out.

It's soft and juicy and carries with it all the flavor you could ever want. Today, we're pairing that little magic root with yellowtail and simmering them together. To save some time, we'll be using something. Mabo tofu, a tofu and vegetable stew with a gravy sauce, is one of the most popular homecooked dishes in Japan. This recipe, inspired from a dish made by those homecooked meals, is recreated with a healthy touch and will be enjoyed by children and all ages.

So that is going to wrap it up for this special food macrobiotic: simmered dried daikon radish and koya tofu recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!