Easiest Way to Make Perfect Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, simmered kiriboshi daikon, tuna, carrot, and aburaage. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook simmered kiriboshi daikon, tuna, carrot, and aburaage using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:

1. Make ready 40 grams Kiriboshi daikon - dried shredded daikon radish
2. Prepare 1 can Canned tuna
3. Prepare 1/2 Carrot
4. Prepare 2 slice Aburaage
5. Take 300 ml Water
6. Make ready 2 tbsp Soy sauce
7. Prepare 2 tbsp Sugar

Instructions to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage:

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.

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