Kenchin Simmered Daikon Radish and Firm Tofu. Stir-fry the tofu until it's crumbly, then move it to the side of the pot. Add in the daikon radish to the other side. Spoon the tofu on top of the daikon and add the usukuchi soy sauce.

Kenchin Simmered Daikon Radish and Firm Tofu Set the heat to high and bring it to a boil. Once it does, cover the pot with a lid and lower the heat to a low setting. Saut├ę daikon, carrot, satoimo (taro), gobo (burdock root) and konnyaku until the oil coats the ingredients. You can have Kenchin Simmered Daikon Radish and Firm Tofu using 6 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Kenchin Simmered Daikon Radish and Firm Tofu

  1. Prepare 1/2 of Daikon radish.
  2. It’s 1 block of Firm tofu.
  3. It’s 30 of shakes Umami seasoning.
  4. Prepare 2 1/2 tbsp of Usukuchi soy sauce.
  5. You need 1/2 tbsp of Mirin.
  6. You need 2 tbsp of Vegetable oil.

Tear tofu with your fingers and add into the pot (If you are using silken tofu, use a knife to cut and add it right before serving). Place Daikon in a saucepan, add water just enough to cover and add Dashi Powder. You can use your home-made dashi stock for this. Remove skin and cut them in half if large.

Kenchin Simmered Daikon Radish and Firm Tofu step by step

  1. Open the package of tofu, drain the water inside and keep draining it until it's time to use it. Drain any water that collects on it again before using it..
  2. Cut the daikon radish into chunks. My mother-in-law cuts it on the diagonal, using a knife to slice and drop the daikon directly into the pot in Step 7..
  3. Heat a pot and add the vegetable oil. The tofu will splatter when you put it in, so lay the tofu on the lid of the pot and quickly turn it over into the pot. Leave the lid on and brown the tofu..
  4. When it stops spitting, take the lid off, turn over the tofu and brown the other side. Don't worry if it has dark brown bits on it..
  5. When it's browned on both sides, break the tofu up and stir-fry it. The tofu will stick together and form lumps as it heats..
  6. Stir-fry the tofu until it's crumbly, then move it to the side of the pot..
  7. Add in the daikon radish to the other side..
  8. Spoon the tofu on top of the daikon and add the usukuchi soy sauce. Cover and cook over medium heat. Liquid will come out of the tofu and daikon, so you don't need to add water..
  9. When it comes to a boil, stir it all up, cover with a lid again, and simmer over medium-low heat for 10-15 minutes, being careful not to let it burn..
  10. When the radish is cooked, add the mirin, replace the lid and simmer for 10-15 minutes..
  11. How much liquid there is depends on the daikon radish, but this shows just how much liquid came out..
  12. Ready to serve..

Place Daikon in a saucepan, add water just enough to cover and add Dashi Powder. You can use your home-made dashi stock for this. Add the shiitake water, konbu stock and sake to the saucepan, and bring to a boil over medium heat. Mix ingredients under simmering sauce and place into a medium size pot. Buri Daikon is a regional specialty of the area around Toyama Bay in Japan.

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